The Musette: Pasta with prawns, chilli, lemon and rocket

This is a perfect summer dish and one I make regularly from produce I always have to hand in the freezer and store cupboard.

Ingredients (serves 4)

  • 400g (14oz) dried pasta, either spaghetti or tagliatelle
  • 2 long red chillies, finely chopped
  • 100ml (approx. 7 tbsp) extra-virgin olive oil , plus extra
  • 500g (1 lb) shelled, de-veined raw prawns
  • 100g (3.5oz) rocket (arugula)
  • juice and zest organic lemon
  • sea salt and pepper tp taste

Method

1.Cook the pasta in boiling salted water according to pack instructions.

2. While the pasta is cooking, split the chillies down the centre lengthways. Using a teaspoon and starting at the top, scoop the seeds from the flesh – add these only f you like your food hot. Using a sharp knife, cut the chillies in thin strips, bundle them together and cut across to make squares.

3. Heat tbsp olive oil in a frying pan (skillet) over a medium high-heat and add the chillies, lemon juice lemon zest and minced garlic. Cook until fragrant, then add the prawns, season and add the drained pasta. If necessary, add a little of the cooked pasta water to the sauce to obtain the correct consistency.

4. Remove the pan from the heat, fold through the rocket and stir – how easy was that?

Sheree’s Handy Hints

1.This can also be made with canned crabmeat. Simply heat the chillies in the oil for a minute, then flake the crabmeat through the spaghetti as you mix it in with the chilli oil.

2. Feel free to add a little extra heat with some garlic which should be cooked to golden in the oil.

3. I sometimes add a handful of chopped cherry tomatoes to the oil too.

11 Comments on “The Musette: Pasta with prawns, chilli, lemon and rocket

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