Prawns Easy Main

Lemon and chilli prawn pasta with zucchini, basil and tomato

Name: Lemon and chilli prawn pasta recipe
Yield: 4
Ingredients: 500g small shell pasta; 100g unsalted butter, chopped; 2 garlic cloves, finely chopped; 500g green medium-large prawns, peeled, deveined, cut into 1cm pieces; 2 small zucchini, halved lengthways, very thinly sliced (we used a mandoline); 2 large ripe tomatoes, seeds removed, cut into 1cm pieces; 1 loosely packed cup basil leaves; Juice of 1 lemon, plus wedges, to serve; 1/2 tsp chilli flflakes

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Lemon and chilli prawn pasta with zucchini, basil and tomato

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by Jake Cassar

CHEF

Mar 13, 2024

Direct from the Mediterranean, this irresistible combination of pasta, prawns, chilli, garlic and basil is sure to become a family lunch or dinner favourite. Load up a platter, pop on the table and watch it disappear.

500g small shell pasta
100g unsalted butter, chopped
2 garlic cloves, finely chopped
500g green medium-large prawns, peeled, deveined, cut into 1cm pieces
2 small zucchini, halved lengthways, very thinly sliced (we used a mandoline)
2 large ripe tomatoes, seeds removed, cut into 1cm pieces
1 loosely packed cup basil leaves
Juice of 1 lemon, plus wedges, to serve
1/2 tsp chilli flflakes

Method

1.

Bring a large saucepan of salted water to the boil. Cook the pasta for 2 minutes less than packet instructions.
2.

Meanwhile, melt 50g butter in a large, deep frypan over low heat. Cook the garlic, stirring occasionally, for 15 minutes or until very soft, being careful not to brown the butter. Increase heat to medium and cook the prawns with a pinch of salt flakes for 1 minute.
3.

Drain the pasta, reserving 1/2 cup (125ml) cooking water.
4.

Add pasta to pan, toss through and add remaining ingredients, except lemon wedges, and the remaining butter. Reduce heat to low and slowly add reserved pasta water, stirring constantly, until butter melts and combines. Check seasoning and serve with lemon wedges.