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summer paccheri with prawns tomato and pickled chilli

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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.

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

Direction

  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.