Summer evenings call for al fresco dining, and there’s nothing quite like the tantalizing combination of chilli, lemon, and prawns to capture the essence of the season. Picture yourself on a sun-drenched terrace with friends, as the aroma of sizzling chorizo and garlic wafts through the air. This Chilli Lemon Prawn Pasta is not just a dish; it’s an invitation to savour life’s simple pleasures. Crafted on the JAN voyage, this recipe features Forage and Feast’s exquisite Pennoni Lisci Pasta, providing the perfect canvas for a symphony of bold flavours.
With each forkful, experience the delicate balance of zesty lemon, fiery chilli, and succulent prawns, all harmoniously brought together with a sprinkle of Parmigiano Reggiano. It’s an experience that celebrates the art of cooking and the joy of sharing.
Chilli Lemon Prawn Pasta
PREPARATION TIME:15 Minutes | COOKING TIME: 25 Minutes | SERVES: 2
1 packet Forage and Feast Pennoni Lisci Pasta
30ml Forage and Feast Extra Virgin Olive Oil
50g Forage and Feast Chorizo Coins, chopped
5ml crushed chili flakes
½ medium onion, chopped into small pieces
2 garlic cloves, minced
10ml tomato paste
10 medium prawns, deveined and deshelled
60ml dry white wine
Juice and zest of 2 lemons
40g Forage and Feast Parmigiano Reggiano, grated, more for serving
10ml butter
10ml coriander leaves, chopped
Salt and pepper
Bring a large pot of heavily salted water to the boil.
Once the water starts to boil, add the pasta to it, follow the cooking instructions on the packet and cook till al dente. Remember to reserve at least 250ml of the pasta cooking water.
Heat up the olive oil in a large frying pan over medium heat, add in the onion, cook for 3 minutes.
Then add in the chorizo, chili flakes and garlic, cook for one minute.
Add in the tomato paste, cook for 3 minutes, deglaze your pan with the wine.
Add in the prawns, season with salt and pepper. Cook the prawns till bright pink and tender, once the prawns have cooked all the way through, remove them from the sauce.
Add your cooked pasta to the sauce, along with the reserved pasta cooking water and lemon juice. Allow this to simmer for 1 – 2 minutes, stirring the pasta every 30 seconds.
Add in the parmigiana and butter, while mixing the pasta with a spoon or tossing the pan over the flame, allow the two to melt and emulsify into the pasta.
Once the pasta is coated in a smooth and silky sauce, remove from the heat.
Top with lemon zest, coriander and extra parmigiana.
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JAN Chef’s Knife
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