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It’s true, Vapiano’s pizza, pasta, bar combination is enough to inspire AC Milan-like devotion. And the love goes two ways. We reward our dedicated band of Vapiano Fanaticos with news, offers and invites to great special events. So what are you waiting for? Become a Fanatico today!
Jack McLean, Kelvin Grove
Favourite Vapiano dish: Gamberi e Spinaci “Pesto and prawns – now that’s the best Italian-Australian combination I know.”
Gamberi e Spinaci
Ingredients
5 tbsp olive oil
2 handfuls of king prawns, peeled with the head and tails removed
1 diced onion
240ml cream
2 handfuls of spinach leaves, washed and dried
16 cherry tomatoes
1 tbsp basil pesto
Salt, pepper and nutmeg to taste
Pinch of dill
Generous sprinkle of parmesan
300g linguine
Method
1. Heat the olive oil in a pan then add the onion and fry until golden.
2. Add the prawns and the pesto and cook for approximately 2 minutes. Season with salt, pepper and nutmeg.
3. While the prawns are cooking, cook the pasta in salted boiling water until al dente. Drain, and then add to the prawns.
4. Add the cream, tomatoes and spinach, mix well and cook over a low
heat for 2 minutes or until the spinach is softened. Sprinkle with
parmesan and dill and serve immediately. Voila! Your first taste of
Vapiano!
