Recipe and photography by Ed Burrows.
Ingredients
- 10 large king prawns, deshelled
- 150g of Casarecce
- 1 tbsp of Aleppo chilli
- 1 lemon, juice and zest
- 2 tbsp of extra virgin olive oil
- 25g butter
- 1 shallot, finely chopped
- 2 cloves of garlic, finely chopped
- 1 red chilli, finely chopped
- 3 tbsp of passata
- 50ml of single cream
Method
Start by marinating the prawns. Add them to a small bowl along with the Aleppo chilli, lemon zest and extra virgin olive oil. Season well with salt and pepper then leave in the fridge for at least a couple of hours but preferably overnight.
Once the prawns have marinated, place a large pan of well salted water on to boil for the pasta. In a sauté or frying pan add the butter and place on a medium heat. Once melted add the shallot and cook for 4-5 minuets until well softened. Then add the garlic and chilli and fry for further minute until fragrant. Add the passata and cream and season well with salt and pepper. Stir together and leave to gently simmer whilst you cook the pasta.
Chop half the prawns roughly into small pieces and leave the other half prawns whole, this gives a nice variety of texture to the dish.
Drain the pasta once al-dente, saving back some pasta water. Add the drained casarecce and a good splash of pasta water to the sauce followed by the prawns, and a good squeeze of lemon juice. Toss over the heat for a minute until the prawns turn pink, but be sure not to overcook them as they will become tough and bouncy. Add another splash of pasta water if needed to loosen the sauce down to a nice glossy texture that coats the pasta. Divide between 2 bowls and serve immediately.
