Spaghetti With Champagne, Prawns and Herbs

• 400 g spaghetti
• 1 cup fresh peas
• 100 g snow peas, trimmed
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1 garlic clove, finely chopped
• 600 g raw king prawns, shelled and deveined
• 12 cup champagne
• 12 cup cream
• 2 tablespoons flat leaf parsley, chopped
• 2 tablespoons tarragon, chopped
• sea salt and black pepper

1. Cook spaghetti according to package directions.
2. Drain.
3. Boil peas for 4 minutes, add snow peas and cook for 1 minute.
4. Drain, refresh in cold water and drain again.
5. Heat olive oil in a frying pan over low heat.
6. Cook onion and garlic for 5 minutes or until onion is soft.
7. Add raw king prawns and cook for 3 minutes or until prawns change colour.
8. Add champagne and cream.
9. Cook for 2 minutes.
10. Add peas and snow peas to reheat.
11. Toss pasta with prawns mixture, flat-leaf parsley and tarragon.
12. Season to taste.

fresh peas, snow peas, olive oil, onion, garlic, king prawns, champagne, cream, flat leaf parsley, tarragon, salt

Taken from www.food.com/recipe/spaghetti-with-champagne-prawns-and-herbs-313393 (may not work)