Special Occasion Prawn Pasta
A dish worthy of any celebration! Juicy prawns and wide ribbons of pappardelle tossed in a rich, fragrant cream sauce with white wine, garlic, chilli, and lemon zest.
Serves: 4-6
INGREDIENTS
600ml Lewis Road Creamery Double Cream
½ cup white wine
3–4 cloves garlic, crushed (3 large or 4 regular)
1 teaspoon chilli flakes
2 teaspoons finely grated lemon zest
sea salt and ground pepper
500 grams pappardelle
30 grams Lewis Road Creamery Garlic & Parsley Butter
800 grams large frozen prawns, defrosted and patted dry (about 14)
TO SERVE
1–2 tablespoons finely chopped parsley
METHOD
Put the cream, wine, garlic, chilli flakes and lemon zest in a large pot and season well with salt and pepper. Bring to a gentle boil then reduce the heat to a simmer for 5–10 minutes to reduce the sauce slightly.
Cook the pappardelle according to the packet instructions and drain.
Melt the butter in a large frying pan and cook the prawns for a few minutes on each side until pink and cooked through.
To serve: Toss the pasta and prawns through the sauce and serve with a sprinkling of parsley.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.