Prawn, Chilli and Rocket Pasta
Photography Manja Wachsmuth.
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.
Serves: 4
INGREDIENTS
3 cups pasta shells
Prawns
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.
METHOD
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.
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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.