Creamy Tuscan garlic prawns

Ingredients

• 100g sun-dried tomatoes in oil, thinly sliced, 3 tbsp oil reserved from jar
• 500g green prawns, peeled, deveined, tails intact
• 3 garlic cloves, crushed
• 2 tbsp bought gluten-free sun-dried tomato pesto
• 250ml (1 cup) thickened cream
• 60g baby spinach
• Crusty bread, to serve (optional)
• Select all ingredients

Method Steps

• Step 1Heat 2 tbsp of reserved sun-dried tomato oil in a large frying pan over medium-high heat. Add one-third of the prawns and cook, turning occasionally, for 3-4 minutes or until the prawns change colour. Transfer to a plate. Repeat, in 2 more batches, with the remaining prawns.
• Step 2Heat the remaining 1 tbsp reserved oil in the pan over medium-low heat. Add the garlic and pesto. Cook, stirring, for 1 minute or until aromatic. Pour in the cream and bring to a simmer. Add the prawns, sun-dried tomato slices and spinach. Cook, stirring, for 1-2 minutes or until heated through and the spinach has just wilted. Serve with crusty bread, if using.