Prawn and Asparagus Pasta

This recipe serves 2 and is a good idea for Valentine's Day dinner. See the suggestions at the bottom for every day alternatives to the prawns and asparagus.

1 medium shallot, finely chopped
45 ml butter
300 g peeled and deveined prawns
100 g asparagus tips
Zest of 1 lemon
30 ml freshly chopped flat leaf parsley
1 x 250 g tub Crème Fraiche
Salt and freshly ground black pepper to taste
250 g penne pasta or any other pasta of your choice
Parsley, lemon and Parmesan for serving

Sauté the shallot in the butter over low heat until soft. Add the prawns and sauté until they turn pink in colour. Add the asparagus and cook for 2 minutes. Add the lemon zest, parsley and Crème Fraiche. Season to taste and heat through.
Cook pasta according to instructions on packet and mix with sauce. Serve with extra parsley, a drizzle of lemon juice and a sprinkling of Parmesan cheese.

Ideas for a variation
Use onions or leeks instead of shallots.
Use 300 g mixed seafood instead of prawns only.
Use baby marrows instead of asparagus.
Use broccoli florets and bacon instead of asparagus and prawns.