Prawn & Rocket Pasta with Lemon Cream

bowl Serves 4
Prawn Rocket Pasta Easter
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Ingredients

  • 2 Tbsp Olive Oil
  • 1 clove Garlic, sliced
  • 400g raw Prawns (tail on)
  • 400g fresh Spaghetti or Fettucini
  • 250ml Cream
  • 100g Rocket Leaves
  • juice and zest of 1 Lemon
  • 1 tsp Capers
  • 1 tsp fresh Dill or ½ tsp fresh dill paste
  • freshly ground black pepper to taste
  • lemon wedges to serve
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Method

  • Heat the oil in a large frypan and sauté the garlic and prawns for 3-4 minutes until the prawns turn pink.

  • Cook the pasta in boiling salted water for 3-4 minutes until just al dente. Drain.

  • Add the pasta to the prawns and toss together in the pan. Add the cream, rocket, lemon juice and zest, capers and dill. Bring to a simmer and cook for 2 minutes until the sauce is thick and creamy. Season with freshly ground black pepper. Serve immediately with the lemon wedges.

  • Courtesy of Food Magazine. Recipe by Jo Wilcox. Photography by Shaun Cato-Symonds.

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