This recipe is courtesy of our friend Ren Behan, who recently spent the Easter holidays staying near the Llyn Peninsula in North Wales. There, she and her family spend an afternoon picking fresh prawns from Llyn Seafoods for a simple supper which she used to make a big plate of whole wheat penne with prawns.
This recipe is very adaptable – if you don’t like mushrooms, don’t add them. You can swap the courgette for peas, or perhaps some asparagus, which are in season in the UK right now. Ren added a tiny hint of chilli, but you could add more heat and also some fresh cream. This dish uses whole wheat pasta, but any pasta works fine. Prawns take just a minute or two to cook in a hot pan – don’t forget the garlic and a little lemon zest to pick up the flavours.
- 250g whole wheat penne pasta, or pasta of your choice
- 1 tablespoon olive oil
- 2 large courgettes, washed, diced
- 200g mixed mushrooms, sliced
- 1 clove garlic, crushed
- 1 small red chilli, de-seeded
- 200g fresh, uncooked, king prawns
- Freshly ground pepper and sea salt
- 200ml fresh double cream
- 1 teaspoon grated lemon zest
- 50g grated Parmesan cheese
- Bring a large pasta pan of salted water to the boil, cook the pasta according to the packet instructions (7-10 minutes)
- In the meantime, gently heat the olive oil in a large frying pan, add the diced courgettes and cook for five minutes. Then add the mushrooms, garlic and chilli and cook for another five minutes.
- Add the prawns and cook for a few minutes until pink and cooked through.
- Drain the pasta (taking out one cup of pasta water to add to the sauce)
- Put the drained pasta back in the large pasta pan. Add in the cooked courgette, mushroom and prawn mixture. Add the cup of pasta water, a good twist of salt and pepper, double cream and lemon zest. Stir everything together well.
- Sprinkle over the parmesan cheese and serve straight away.