This dinner was very last minute. I was going to make Garlic Prawns to top my steak and then changed my mind altogether! Excuse my photography on this one. Looks really messy but OMG it was so delicious! My daughter is calling it lick the bowl pasta!

Serves 2

12 Green Prawns

2 Cloves of fresh garlic crushed

1 Tablespoon of Yiah Lime Infused Olive Oil

1 Tablespoon of Organic Coconut Oil

4 Teaspoons of Yiah Sri Lankan Coconut Curry Spice Blend

1 tin of Lite Coconut Cream

1/2 Diced Onion

1/4 Red Capsicum sliced

1 Shallot sliced

Handful of Baby Spinach

80 grams of uncooked spaghetti

Boil some water, season with sea salt and cook the spaghetti. Peel and devein the prawns and add the garlic, Yiah Lime infused olive oil and 2 teaspoons of the Yiah Sri Lankan Curry Spice Blend. Marinate overnight or for a few hours if you are short on time. Heat a non stick pan and add the Coconut oil. Sauté the onions and capsicum.

Add the Prawns and brown on each side. Remove the Prawns from the pan and add the Coconut Cream. Bring to a simmer and let it thicken. Return the prawns to the pan. Drain the pasta and add to the sauce.