Prawn Pasta

Name: Prawn Pasta
Yield: Serves 4
Cuisine: Americas
Ingredients: ½ tsp salt; large handful of chives, finely chopped; 1 hot red chilli (ideally Scotch bonnet), deseeded and thinly sliced; freshly ground black pepper; 12–16 cooked peeled giant prawns, or 16–20 cooked peeled king prawns; 1 garlic clove, finely chopped; juice and zest of ½ lemon; 75–100 g (2¾–3½ oz) tagliatelle for each person; 100 g (3½ oz) soft butter, at room temperature

Preparation info

Serves
4

Difficulty
Easy

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

This really simple supper is made extra-special if you can find a Scotch bonnet chilli and have its distinctive taste busting out off the plate.

Ingredients

100 g (3½ oz) soft butter, at room temperature
1 garlic clove, finely chopped
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Americas
Pescatarian
Soup

Method

Mix the butter, garlic, chilli and salt in a bowl. Add the prawns, cover, and leave in the fridge for at least an hour, if possible.
Put a large pan of salted water on to boil. Add the pasta and let it cook in the boiling water for 8–10 minutes, or until you can feel only a very slight resistance when you bite into a strand.
For the last 4 minutes of