Name: Beetroot, Prawnand Ginger Spaghettoni (Spaghettoni alla Rapa Rossa con Gamberi e Zenzero)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 200 g natural beetroot extract or boiled beet purée; 1 unwaxed lemon, zested; 20 g unsalted butter; A handful of basil, chopped; Salt and black pepper, to taste; 80 g ginger, grated; 2 litres water; 1 bay leaf; 1 celery stalk, chopped; 1 carrot, chopped; 4 tbsp extra-virgin olive oil; 1 red onion, chopped; 270 g shell-on prawns

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

This dish, with its combination of sweet prawns and fiery ginger, is the colour of passion and perfect for a date night. Here I’ve used spaghettoni, which is thicker than spaghetti and retains an amazing texture and bite when cooked directly in the sauce, like a risotto.

Ingredients

270 g shell-on prawns
4 tbsp extra-virgin olive oil
1

Method

Shell the prawns and separate the meat from the shells and heads. Use a pair of scissors to remove the eyes from the heads as they can make the stock bitter.

Heat a tablespoon of olive oil in a large saucepan over a medium heat and sweat the red onion, carrot and celery with a pinch of salt for 10 to 15 minutes until soft. Add the prawn heads and shells and toast for 2 to 3 minutes. Add