Some recipes become instant favourites, not because they’re complicated, but because they bring people together with ease. Sophie Bell’s prawn pasta is one of those dishes - unfussy, flavour-packed, and always a winner for a crowd.
Everyone’s Fave Prawn Pasta
Ingredients
- 225g linguine pasta
500g large prawns, peeled and deveined
- 3 tablespoons olive oil
4 cloves garlic, finely chopped
- 1 teaspoon red chilli (adjust to taste)
Zest of 1 lemon
Juice of 1 lemon
2 tablespoons capers, drained
¼ cup fresh parsley, chopped
- Sea salt and cracked black pepper, to taste
- Grated Parmesan cheese (use a good quality one)
Method
1. Cook the pasta
Bring a large pot of salted water to the boil and cook the linguine until al dente, following the packet instructions. Drain and set aside.
2. Make the sauce
Heat the olive oil in a large pan over medium heat. Add the garlic and chilli, cooking for 1–2 minutes until fragrant and just golden.
Toss in the prawns and cook for 2–3 minutes on each side, until pink and opaque.
Stir through the lemon zest, juice, capers and half the parsley. Let it all simmer together for another minute or two so the flavours meld. Season generously with salt and pepper.
3. Combine
In a clean bowl, whisk the egg whites with the remaining sugar until soft peaks form. In another bowl, whip the cream until it just holds its shape.
4. Serve
Serve the pasta onto a big serving platter or bowl. Scatter over the remaining parsley and finish with plenty of freshly grated Parmesan, lemon zest and salt and pepper. Serve immediately with lemon halves around the dish for squeezing at the table.
