Special Occasion Prawn Pasta
Recipe by Sarah Tuck, dish MagazineIngredients
600ml Lewis Road Creamery Double Cream
½ cup white wine
3–4 cloves garlic, crushed (3 large or 4 regular)
1 teaspoon chilli flakes
2 teaspoons finely grated lemon zest
sea salt and ground pepper
500g pappardelle
30g Lewis Road CreameryGarlic & Parsley Butter
800g large frozen prawns, defrosted and patted dry (about 14)
To serve:
1–2 tablespoons finely chopped parsley
Method
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1
Put the cream, wine, garlic, chilli flakes and lemon zest in a large pot and season well with salt and pepper. Bring to a gentle boil then reduce the heat to a simmer for 5–10 minutes to reduce the sauce slightly.
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2
Cook the pappardelle according to the packet instructions and drain.
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3
Melt the butter in a large frying pan and cook the prawns for a few minutes on each side until pink and cooked through.
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4
To serve: Toss the pasta and prawns through the sauce and serve with a sprinkling of parsley. Serves 4–6