Pasta with Rock Prawns, Chilli, and Lemon

Ingredients for Pasta with Rock Prawns, Chilli, and Lemon

• 110g (1 stick) unsalted butter

• 60g bonito flakes

• 2 teaspoons dried prawns

• 350g fresh or dried capellini, tagliatelle, or fettuccine, preferably egg-enriched

• Kosher salt

• 2 tablespoons olive oil

• 1 red chilli (such as Holland or Fresno), seeds removed, finely chopped

• 2 wide strips lemon zest, thinly sliced

• 230g rock prawns or other small prawns, peeled and deveined, cut into small pieces

• 1 tablespoon finely chopped tarragon

• 1 tablespoon fresh lemon juice

• 2 spring onions, green parts only, thinly sliced

• A spice mill or mortar and pestle

Melt butter in a small saucepan over medium-low heat, then add bonito flakes; swirl butter to combine. Remove from heat and let sit 10 minutes to infuse.

Strain butter through a fine-mesh sieve into a small bowl, pressing on solids; discard bonito flakes. Cover and chill butter until ready to use.

Finely grind dried prawns in spice mill or with mortar and pestle; set aside for serving.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes if using fresh pasta, longer if dried. Drain pasta, reserving 350ml pasta cooking liquid.

Meanwhile, heat oil in a large skillet over medium. Add chilli and lemon zest and cook, stirring, 20 seconds. Add rock prawns and cook, tossing, 1 minute. Add tarragon, lemon juice, pasta, 180ml pasta cooking liquid, and 45ml bonito butter and toss to coat. Cook, tossing and adding more pasta cooking liquid as needed, until sauce is glossy and coats pasta and prawns are cooked through, about 3 minutes. Season with salt if needed.

Divide pasta among bowls and top with spring onions and reserved dried prawns.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.