A plate of sizzling, plump prawns with melted butter and dill is an efficient, if quite costly, summer season lunch. I deliver it all the way down to earth with somewhat pasta so as to add physique, and peas merely for his or her affinity with the shellfish. I recommend you ignore the big tiger prawns which are sometimes powerful and infrequently sustainable, and head as an alternative for chubby, shelled uncooked prawns, though I’ve a elaborate to do this made with tiny brown shrimps, too.
Serves 2-3
cavatelli 250g, or different small pasta
peas 150g (podded weight)
uncooked prawns 400g giant, shelled
butter 60g
olive oil 2 tbsp
dill a superb handful, chopped
Carry a deep pan of water to the boil and salt it generously. Add the pasta, prepare dinner for about 9 minutes till al dente, then drain.
Whereas the pasta is cooking, roughly chop the peas.
Minimize the prawns in half down their backs. Soften the butter in a shallow pan, add the oil after which the prawns, letting them prepare dinner for two minutes until they curl and switch opaque.
Finely chop the dill fronds. Add the chopped peas, a seasoning of salt and black pepper then proceed cooking for a minute or two earlier than including the drained pasta and dill.
Nigel Slater is the Observer’s cookery author
