An easy recipe from one of my favourite cooks- Thomasina Miers
Ingredients
- 150 g butter
- salt and black pepper
- 2 plump garlic cloves peeled and finely sliced
- 1/2 -1 fresh red chilli finely chopped (optional)
- 350 g small cooked prawns roughly chopped
- Juice of 1 lemon
- 500 g casarecce
- 300 g fresh or frozen peas
- 100 g rocket roughly chopped
- 1 handful basil leaves roughly chopped
- Parmesan or grana padano to serve
Servings:
Instructions
- Melt half the butter in a large frying pan over a low heat. Season generously with salt and pepper, add the garlic and chilli (if using) and gently fry until the garlic is soft, but not coloured.
- Stir in the prawns and continue to cook gently until they are just warmed through, then take the pan off the heat and add half the lemon juice.
- Bring a pan of generously salted water to the boil and cook the pasta, according to packet instructions, adding the peas for the final minute or two. Reserve a cup of the pasta cooking water, then drain.
- Return the pasta to the pan over a low heat, stir in the prawn mixture, then add the remaining butter and lemon juice. Stir well for a minute or two, adding splashes of the reserved water as the liquid is absorbed back into the pasta, until you have a beautifully glossy sauce.
- Stir in the rocket and basil and taste, adjusting the seasoning if needed. Take off the heat and serve immediately with some grated parmesan or grana padano, if you like.
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