Prep time: 15 mins (+ marinating time) Cook time: 15 mins Serves: 2
Ingredients
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Pasta: 200–250g Monty & Sons Trumpets
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Prawns: 10 large king prawns, deshelled
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Marinade:
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1 tsp dried chilli flakes
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1 lemon (zest and juice separated)
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2 tbsp extra virgin olive oil
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Sauce:
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25g butter
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1 shallot, finely chopped
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2 cloves garlic, finely chopped
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1 tbsp harissa paste
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3 tbsp passata
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50ml single cream
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Salt and black pepper, to taste
- Finely chopped chives
- Parmasan
Method
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Marinate the prawns: Place the prawns in a small bowl with the dried chilli flakes, lemon zest, and extra virgin olive oil. Season generously with salt and pepper. Cover and refrigerate for at least two hours, preferably overnight.
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Start the sauce: Bring a large pot of salted water to a boil for the pasta. Meanwhile, melt the butter in a sauté pan over medium heat. Add the chopped shallot and cook for 4–5 minutes until softened. Add the garlic and harissa, frying for one minute until fragrant.
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Simmer: Stir in the passata and single cream. Season with salt and pepper, then reduce the heat and let the sauce simmer gently while you cook the pasta.
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Prepare the prawns: Remove the prawns from the fridge. Roughly chop half of the prawns into small pieces and leave the remaining prawns whole to provide a variety of textures.
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Cook the pasta: Add the Monty & Sons Trumpets to the boiling water and cook until al dente. Reserve a cup of the starchy pasta water before draining.
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Combine and serve: Add the drained pasta and a splash of the reserved pasta water directly into the sauce. Add all the prawns (chopped and whole) and a good squeeze of lemon juice. Toss over the heat for about one minute until the prawns turn pink; be careful not to overcook them.
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Finish: If the sauce is too thick, add another splash of pasta water to loosen it until you achieve a glossy texture that coats the pasta. Divide between two bowls and finish with parmesan and chives, serve immediately.
