Prawn Pasta with Tomatoes & Spinach

Ingredients
400g angel hair pasta
1kg green prawns, peeled (tails intact), deveined, shells reserved
250g cherry tomatoes, halved
100g baby spinach leaves
Micro basil, to serve

Prawn Oil
1 cup (250ml) olive oil
5 lemon thyme sprigs, leaves picked
4 garlic cloves, bruised
1 each carrot and onion, roughly chopped
1 celery stalk, roughly chopped
2 bay leaves
1 tsp each fennel and coriander seeds
1 tbs tomato paste
6 flat-leaf parsley stalks
2 basil stalks
1 tsp sweet smoked paprika (pimenton)

Method

1. For the prawn oil, heat 1/2 cup (125ml) oil in a large saucepan over high heat.
2. Add reserved prawn shells, thyme leaves, garlic, vegetables, bay leaves, and fennel and coriander seeds.
3. Cook, stirring, for 5-6 minutes until shells are crisp and dry.
4. Add the tomato paste and cook, stirring, for 2-3 minutes until slightly darkened and caramelised.
5. Add the parsley, basil stalks and paprika, and stir to combine.
6. Add the remaining 1/2 cup (125ml) oil.
7. Reduce heat to low, and cook, stirring occasionally, for 15 minutes or until flavours infuse.
8. Remove from heat and allow to infuse for a further 15 minutes.
9. Strain the oil through a sieve, pressing down on the shells to extract as much oil as possible.
10. Discard solids and set aside.
11. Cook the pasta in a large saucepan of boiling salted water according to packet instructions. Drain.
12. Meanwhile, heat 2 tbs prawn oil in a large frypan over medium-high heat.
13. Add the prawns and cook, stirring, for 2-3 minutes until just cooked through.
14. Add tomato and spinach, and cook for a further 1 minute or until tomato is warmed through and spinach is wilted
15. Add drained pasta to pan with reserved prawn oil. Season and toss to combine. 
16. Divide among serving plates and top with micro basil to serve.