• Boil a large pot of salted water for the fiorelli.
• Pick the tarragon leaves from their stalks and finely chop (discard the stalks).
• Halve, peel and thinly slice the onion.
• Add the onion, prawns, paprika and the tarragon to the pan.
• Fry until softened stirring occasionally, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle. 

NOTE: Swapping to chicken? Before adding the onion, fry the chicken in the hot pan until browned, 5-6 mins.

• When boiling, add the pasta to the water and reduce the heat.
• Simmer until softened, 5-6 mins.
• Once cooked, reserve 3 tbsp pasta water (per 2P) and then drain in a sieve. 
• Pop back in the pot, off the heat.
• Drizzle with oil to prevent sticking.

TIP: Once the Fiorelli are in the water, do not alow the water boil anymore, otherwise they will burst.

• Once the prawns are cooked, stir through the peas, spinach, stock, creme fraiche and reserved pasta water.
• Allow the spinach to wilt and then carefully stir through the drain pasta.
• Add a splash of water to loosen the sauce if required.
• Season to taste with salt and pepper. 

• Divide the creamy prawn fiorelli between plates.