Summer Prawn Penne Recipe
Tender penne pasta tossed with lemon dill butter, white wine, shallots, cherry tomatoes, asparagus, zucchini, confit garlic, arugula, goat cheese, chilli flakes, mixed herbs and finished with fresh parsley. Served with tender lemon prawns + a slice of garlic baguette.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
Sauté the Vegetables
In a large skillet, melt the butter over medium heat. Add the shallots and confit garlic, cooking until the shallots are translucent. Stir in the asparagus and zucchini, cooking for another 3-4 minutes until tender.
Add the Tomatoes and Wine
Add the cherry tomatoes to the skillet and pour in the white wine. Let it simmer for about 5 minutes until the tomatoes soften.
Cook the Prawns
Add the prawns, lemon juice, lemon zest, dill, chili flakes, and mixed herbs to the skillet. Cook for 3-4 minutes until the prawns are pink and cooked through.
Combine and Serve
Add the cooked penne pasta and arugula to the skillet, tossing to combine. Remove from heat and fold in the goat cheese. Serve with fresh parsley on top and a slice of garlic baguette on the side.