Name: Summer paccheri with prawns, tomato and pickled chilli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 200 gm dried paccheri or penne; 2 tbsp extra-virgin olive oil; 10 large green tiger prawns, peeled deveined, coarsely chopped; 2 garlic cloves, crushed; 1 tsp finely grated lemon zest; 2 tsp finely chopped pickled red chilli; 40 gm cultured butter, coarsely chopped; 250 gm cherry tomatoes, halved; 2 tbsp each finely chopped chervil and mint, plus extra chervil to serve; Lemon wedges, to serve

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

Serves 2

Prep

10M

Cook

10M

Total

20M

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Ingredients

200 gm dried paccheri or penne

2 tbsp extra-virgin olive oil

10 large green tiger prawns, peeled deveined, coarsely chopped

2 garlic cloves, crushed

1 tsp finely grated lemon zest

2 tsp finely chopped pickled red chilli

40 gm cultured butter, coarsely chopped

250 gm cherry tomatoes, halved

2 tbsp each finely chopped chervil and mint, plus extra chervil to serve

Lemon wedges, to serve

Method

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

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.

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

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

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