3tbspItalian Hard Cheeseor Parmesan/Pecorino Cheese
Season king prawns with 2 tsp of the smoked BBQ seasoning. Set aside and let marinate for about 15-20 minutes.
165 g King Prawns, 2-3 tsp Smoked BBQ Seasoning
Bring a large pot of water to boil. Season generously with salt and cook pasta according to package instructions. Reserve ½ cup of pasta water.
240 g Pasta
Heat cooking oil in a large pan over medium-high heat. Sear prawns till golden on both sides, roughly 2 minutes on each side. Remove from pan and set aside.
1 tbsp Cooking Oil
Melt butter in the same pan. Slightly turn the heat down to medium heat.
1 tbsp Butter
Add garlic and red chilli flakes (if using). Cook till golden and fragrant, roughly 2 minutes.
3-4 cloves Garlic, ½ tsp Red Chilli Flakes
Then add in the shallots and saute for about 3-5 minutes till golden and softened.
2 Enchalion Shallots
Add in smoked bbq seasoning and toss in baby spinach. Then stir in chicken broth and cook until the spinach leaves has wilted.
80 g Baby Spinach, ¼ cup Chicken Broth, 1 tsp Smoked BBQ Seasoning
Add the prawns back into the pan and stir in the double cream. Once bubbling, add in cooked pasta and the reserved pasta water. Toss to combine.
½ cup Double Cream
Mix in Italian Hard Cheese and let cook for another 1-2 minutes to allow the sauce to thicken. Serve immediately and sprinkle more cheese on top if you like.
3 tbsp Italian Hard Cheese
I used Bart Smoky BBQ Seasoning but you can use any bbq spice blend of your choice. Feel free to adjust the bbq blend to your own taste with extra paprika, garlic powder, and other dried herbs.
It is crucial to reserve the pasta water to add it to the sauce. Not only does the pasta water lends a salty flavour edge to the sauce, but it also helps to thicken up the sauce and to bind the sauce with the pasta.