Cooked spaghetti for 2

½ tbsp extra virgin olive oil

8 tiger prawns, shelled and deveined

½ tbsp minced garlic

1 tbsp spring onions, sliced

2 tbsp Voodoo Moon’s CRIMSON DRAGON red pesto

100ml whipping cream

3 tbsp honey roasted cherry tomatoes (find the recipe elsewhere on this site)

Juice of half a lemon

Pinch of sea salt

Parmesan or romano cheese to serve

Parsley or basil leaves to serve

1 ½ tbsp Voodoo Moon’s CRIMSON DRAGON to serve

Heat the oil, then toss the prawns, garlic & spring onions until the prawns are JUST coloured.  Remove the prawns from the heat. 

Add the Crimson Dragon and cream to the pan, and bring to the boil.  Allow the cream to reduce and thicken about halfway, then return the prawns, add the cherry tomatoes and the pasta. 

Toss well to mix thoroughly, allow to continue boiling a further minute, then add the lemon juice and sea salt and serve.  Top with freshly shaved parmesan or romano cheese, scattered chopped parsley or basil, and a ¾ tablespoon of Crimson Dragon