Prawn and Pea Casarecce (4-6)

An easy recipe from one of my favourite cooks- Thomasina Miers

Prawn and Pea Casarecce (4-6)
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Prawn and Pea Casarecce (4-6)
Print Recipe
  1. Melt half the butter in a large frying pan over a low heat. Season generously with salt and pepper, add the garlic and chilli (if using) and gently fry until the garlic is soft, but not coloured.
  2. Stir in the prawns and continue to cook gently until they are just warmed through, then take the pan off the heat and add half the lemon juice.
  3. Bring a pan of generously salted water to the boil and cook the pasta, according to packet instructions, adding the peas for the final minute or two. Reserve a cup of the pasta cooking water, then drain.
  4. Return the pasta to the pan over a low heat, stir in the prawn mixture, then add the remaining butter and lemon juice. Stir well for a minute or two, adding splashes of the reserved water as the liquid is absorbed back into the pasta, until you have a beautifully glossy sauce.
  5. Stir in the rocket and basil and taste, adjusting the seasoning if needed. Take off the heat and serve immediately with some grated parmesan or grana padano, if you like.
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