Prawn, Chilli and Rocket Pasta
Photography Manja Wachsmuth.
As this is very quick to cook, make sure you have all the ingredients prepped and ready to go before you start – there’s nothing worse than rubbery, over-cooked prawns.
Serves: 4
INGREDIENTS
3 cups pasta shells
Prawns
3 tablespoons olive oil
300 grams raw peeled prawns, tail on
3 cloves garlic, crushed
1 long red chilli, seeded and thinly sliced
3 spring onions, thinly sliced
zest 1 lemon
2 handfuls rocket leaves, roughly chopped if large
juice 1 lemon
¼ cup chopped flat-leaf parsley
sea salt and freshly ground pepper
A delightfully simple date night offering, consider pairing this fresh seafood dish with the Martinborough Vineyard Te Tera 2016 Chardonnay.
METHOD
Pasta: Cook the pasta in a large saucepan of boiling well salted water according to the instructions on the packet. Drain the pasta reserving ¼ cup of the water, tip back into the saucepan and toss with a little olive oil.
Prawns: Heat the oil in a large sauté pan and when hot add the prawns, season and cook for 2 minutes. Add the garlic, chilli, spring onions and lemon zest and cook for 1 minute, stirring constantly. Add the rocket, lemon juice, parsley and the reserved ¼ cup cooking water. Toss everything together until the rocket has just wilted then add the hot cooked pasta and combine.
To serve: Divide between serving dishes and top with a little extra rocket if desired, a drizzle of olive oil and freshly ground pepper.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.