A Perfect Prawn Pasta

A Perfect Prawn Pasta

I’m torn between which sauce works best here - Dirty Martini with its briny, zesty notes, or Some Like It Hot for its fiery, citrus kick.

Either way, the trick is finely chopping the prawn meat so it becomes one with the sauce and nestles perfectly into the curves and cups of the pasta shape you choose.

Your sauce quantity will depend on how saucy you like things.

Serves: 2

  • INGREDIENTS

    200g SNP Pipette or Tulipano pasta
    ½ - ¾ jar SNP Dirty Martini or Some Like It Hot pasta sauce
    200g raw prawn meat, chopped
    1 knob butter
    Zest of 1 lemon

  • METHOD

    Bring a large pot of salted water to the boil and cook the SNP Pipette pasta until al dente. Scoop out a mug of the cooking water before draining.

    Meanwhile, place a frypan over medium heat. Pour in your chosen SNP pasta sauce and bring it to a simmer.

    Add the chopped prawns and cook for about a minute, just until they turn opaque. Add the knob of butter and stir through until melted.

    Tumble in the pasta along with a splash of the reserved cooking water. Stir forcefully, until the sauce thickens and clings to the pasta.

    Grate over lemon zest. Serve immediately.

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