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.
3 cups pasta shells
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.
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.