Creamy Korean King Prawn Rose Pasta

Boil a kettle

Peel and finely chop (or grate) your garlic

Add your conchiglie to a pot of boiled water and bring to the boil over a high heat

Cook the conchiglie for 7-9 min or until cooked with a slight bite

Once done, drain the conchiglie, reserving a cup of the starchy pasta water

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped garlic and most of your chilli flakes (can't handle the heat? Go easy!) with a pinch of salt and cook for 1-2 min or until fragrant

Once fragrant, drain then add your king prawns and cook for 4-5 min or until cooked through

Wash your spinach, then add to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can, then chop it roughly

Once the prawns are cooked through, add your gochujang paste and tomato paste with 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook for 1-2 min or until fragrant

Once fragrant, add the drained conchiglie to the pan with the chopped spinach, your double cream and your vegetable stock mix and mix it all together – this is your creamy Korean king prawn rose pasta

Tip: Add a splash of the reserved starchy pasta water if your sauce is looking a little dry!