Paccheri Recipe

Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt. Add paccheri and cook according to package instructions until al dente (usually 12–14 minutes). Reserve 240 ml (about 1 cup) of pasta cooking water, then drain the pasta and toss lightly with 1 teaspoon olive oil to prevent sticking. Set aside.

Pat the king prawns dry with paper towels. In a bowl, combine prawns, 1 tablespoon lemon juice, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Toss to coat and let sit while you begin the sauce.

Heat 2 tablespoons olive oil in a large wide sauté pan over medium heat. Add the chopped shallot and sauté 2–3 minutes until translucent. Add the sliced garlic and cook 30–45 seconds until fragrant but not browned. Add the sliced courgettes and a pinch of salt, sauté 4–5 minutes until they begin to soften and take on light color. Add the halved cherry tomatoes and cook 3–4 minutes until they soften and start to release juices.

Push the vegetables to one side of the pan. Add remaining 1 tablespoon olive oil to the empty side and increase heat to medium-high. Add the seasoned prawns in a single layer and sear 1–2 minutes per side until pink and just cooked through. Remove prawns to a plate and keep warm (they will finish cooking in the sauce).

Lower heat to medium, stir vegetables together, then add 1 teaspoon tomato paste and red pepper flakes (if using). Cook 30 seconds. Pour in 120 ml white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes.

Add 120 ml stock and bring to a gentle simmer. Stir in 120 ml double cream and simmer 2–3 minutes until the sauce slightly thickens. Taste and season with salt and pepper as needed.

Return the seared prawns to the pan along with any accumulated juices. Add the drained paccheri to the sauce and toss gently to coat. If the sauce is too thick, add up to 240 ml reserved pasta water, a little at a time, until you reach a creamy, clingy consistency that fills the paccheri tubes and coats the pasta (you may not need all the water).

Stir in grated Parmesan (about 40 g), chopped parsley and torn basil leaves. Adjust seasoning with additional salt, pepper and lemon zest to brighten the flavors. Cook together 1 minute so cheese melts and flavors marry.

Plate the paccheri, making sure some of the creamy sauce and prawns are visible. Sprinkle extra basil or parsley and a light grating of Parmesan if desired. Serve immediately with lemon wedges on the side.