Mains

Summer paccheri with prawns, tomato and pickled chilli

Add some cooked crab or lobster meat to this weeknight favourite and transform it into a luxe dinner party entertainer.
Two colourful bowls filled with paccheri pasta, tomatoes, prawns and herbs
Two colourful bowls dilled with paccheri pasta, tomatoes, prawns and herbs
John Paul Urizar
2
10M
10M
20M

Ingredients

Method

1.

Cook pasta in salted boiling water until al dente (6-8 minutes). Drain reserving 60ml cooking water.

2.

Meanwhile, heat oil in a large frying pan over high heat. Add prawns, garlic and lemon zest and cook, stirring until prawns change colour (6 minutes). Add chilli, butter, tomatoes, herbs, and reserved cooking water and cook until butter is melted and coats prawns (2 minutes); add pasta to pan, season to taste and toss to coat.

3.

To serve, divide between bowls and top with extra chervil. Serve with lemon wedges.

Pickled chilli condiment is available from most Asian supermarkets. If unavailable, substitute sambal oelek.

Notes

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