Baked Garlic Butter, Prawns & Tomato Spaghetti

INGREDIENTS

• 180g Dunnes Stores Raw Peeled King Prawns
• 250g Dunnes Stores Organic Cherry Tomatoes, quartered
• 40g unsalted butter, cut into cubes
• Drizzle of extra virgin olive oil
• 2 large garlic cloves, finely grated
• 100ml dry white wine
• Pinch dried chilli flakes (optional)
• 250g Dunnes Stores Dried Spaghetti
• Big handful of parsley, finely chopped

METHOD

1. Heat your oven to 220°C/ 200°C fan / 425°F/Gas Mark 7. Bring a large pan of salted water to the boil.
2. Take a large sheet of parchment and place the prawns and tomatoes in the centre, top with cubes of the butter, olive oil, grated garlic and a good pinch of sea salt. Pull up each side and twist to create a boat-like parcel. Pour in the wine then fold over the top to seal tightly. Place on a baking tray and cook for 18-20 mins.
3. After 10 minutes of the prawn cooking time, cook your pasta according to package instructions in a large pan of salted water.
4. Once cooked carefully open up your parcel and pour the contents into the drained spaghetti. Season again and toss through the parsley.
5. Divide between warm bowls and serve immediately.