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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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.