Buttery Prawn Pappardelle

Using some of the best seasonal organic produce from @daylesfordfarm. A simple tomato sauce using the last of the season’s heritage tomatoes from their Market Garden and taking every last bit of flavour from some British prawns. This is all tossed through with their fresh organic pappardelle pasta and makes for a real treat of a dinner. Not to mention it can be on the table in 15-20mins depending on how fast you are at prepping seafood!

Serves 2

INGREDIENTS

3 tbsp extra virgin olive oil
30g butter
6 cloves garlic, diced
600g tomatoes, halved + sliced into 2cm pieces (cherry are best)
1-2 pinches dried chilli flakes
x2 handfuls basil, torn
juice of 1/3 lemon
200g fresh pappardelle
salt + pepper

For the bisque/stock
400g large king prawns, shells and heads separated
160ml water
50ml white wine
2 tbsp extra virgin olive oil

Set a large frying pan to a medium to high heat and add 2 spoons olive oil followed by the prawn shells + heads. Fry for 2mins before adding in the wine + water. Bring down to a simmer for 4mins before passing the liquid through a sieve. Discard the shells.
Using the same pan, set to a medium heat and add 4 spoons oil, 2/3 butter to melt. Then add 2/3 garlic and simmer for 1min. Then add the tomatoes, dried chilli, season with salt + pepper. Cover with a lid leaving a gap for 8mins until they have softened.
In a separate pan, set to a medium to high heat adding the rest of the oil + butter to melt. Season prawns with salt + pepper before adding to the pan + fry for 1.5 mins with the rest of the garlic. Squeeze over lemon juice + pour in bisque. Then scrape everything in with simmered tomatoes, tear in basil. Simmer sauce 1.30mins + check seasoning. Toss through cooked pasta + a little splash of the starchy pasta water. Serve with basil on top!