Recipe by Chloe Hood + photography by Alice Bennett
Serves 2
Ingredients
PRAWN PREP:
250g Raw Extra Large King Prawns
0.5 tsp Bicarbonate of Soda
Sea Salt
PASTA:
0.5 tsp Bicarbonate of Soda
Sea Salt
PASTA:
150g Northern Pasta Co. Radiatori
1 tbsp Extra Virgin Olive Oil (EVOO)
1 tbsp Butter
1 Banana Shallot, finely chopped
200g Chestnut Mushrooms, thinly sliced
2 Garlic Cloves, minced
Handful of Flat-leaf Parsley, stalks finely chopped & leaves separate
1 tbsp Tomato Purée
150ml Single Cream
Black Pepper
30g Parmesan, finely grated
1 Lemon, juiced
Method
1 tbsp Extra Virgin Olive Oil (EVOO)
1 tbsp Butter
1 Banana Shallot, finely chopped
200g Chestnut Mushrooms, thinly sliced
2 Garlic Cloves, minced
Handful of Flat-leaf Parsley, stalks finely chopped & leaves separate
1 tbsp Tomato Purée
150ml Single Cream
Black Pepper
30g Parmesan, finely grated
1 Lemon, juiced
Method
PRAWN PREP:
De-vein and butterfly your prawns.
Add them to a bowl. Sprinkle over bicarbonate of soda and salt. Mix and leave for 15 minutes.
PASTA:
Add them to a bowl. Sprinkle over bicarbonate of soda and salt. Mix and leave for 15 minutes.
PASTA:
Bring a pan of heavily salted water to the boil.
Heat EVOO and butter in a sauté pan over a medium-high heat.
Fry prawns for around a minute on each side. Remove and set aside.
Reduce the heat and gently sweat the shallots until softened and translucent.
Add the mushrooms and allow the moisture to evaporate and start caramelising.
Meanwhile, cook your pasta until al dente.
Add the garlic and parsley stalks. Mix.
Add tomato purée, mix, and fry until it deepens in red colour.
Stir in the cream and crack lots of black pepper. Bring to a gentle bubble.
Return the prawns to the pan.
Remove from the heat and sprinkle over the Parmesan. Let it melt on top for 30 seconds before stirring through with parsley leaves and lemon juice. Taste and adjust the seasoning accordingly.
Transfer the cooked pasta and some of the starchy pasta water to the creamy prawns. Mix until fully coated and silky.
Serve with extra parsley leaves, lemon juice, and a fresh grating of Parmesan!
Heat EVOO and butter in a sauté pan over a medium-high heat.
Fry prawns for around a minute on each side. Remove and set aside.
Reduce the heat and gently sweat the shallots until softened and translucent.
Add the mushrooms and allow the moisture to evaporate and start caramelising.
Meanwhile, cook your pasta until al dente.
Add the garlic and parsley stalks. Mix.
Add tomato purée, mix, and fry until it deepens in red colour.
Stir in the cream and crack lots of black pepper. Bring to a gentle bubble.
Return the prawns to the pan.
Remove from the heat and sprinkle over the Parmesan. Let it melt on top for 30 seconds before stirring through with parsley leaves and lemon juice. Taste and adjust the seasoning accordingly.
Transfer the cooked pasta and some of the starchy pasta water to the creamy prawns. Mix until fully coated and silky.
Serve with extra parsley leaves, lemon juice, and a fresh grating of Parmesan!
