Creamy Prawn in Sauce

By Tomasz Strzelczyk · 30 min

Ingredients

Instructions

1. Score each prawn lightly along the inside and open it out so it does not curl in the pan; season with a pinch of salt and pepper and a little oil.
2. Heat the pan with butter and a little oil, add the prawns and cook until they turn pink, then move them to a bowl.
3. Lower the heat, add a little oil to the pan, then add the sliced red onion and cook briefly.
4. Add the chopped garlic and half the chili, then stir in the tomato purée (2 tsp) and reduce for a moment.
5. Pour in the dry white wine and let it reduce.
6. Add the cherry tomatoes and fry for 5–6 minutes, then add the juice of half a lemon and a handful of spinach.
7. Stir in the cream cheese, season gently with salt, pepper and a little oregano.
8. Return the prawns to the pan and heat for just a few moments, then scatter over chopped parsley leaves and serve.

Summarized from Tomasz Strzelczyk's video. Watch it for the details.

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