Home   Food and Drink   Article

Recipe: WanderSups’ speedy spicy prawn pappardelle

“This dish is equally enjoyable al fresco with a cold glass of wine as it is curled up on the sofa with a movie and, for that reason alone, gets my vote every time.” Say hello to your new dinnertime go-to: Hannah Gregory’s super-speedy spicy prawn pappardelle

King prawns are the star of Hannah Gregory's go-to pasta dish
King prawns are the star of Hannah Gregory's go-to pasta dish

For those of you who follow my Instagram account, you will know that I have basically dropped off the planet in terms of food goings-on as I have been totally consumed by my other love, live events, aka… the day job.

As such, all meal prep, menu planning and decent nutrition has gone out the window. Yes, I admit it, I have become a slave to ready meals (Charlie Bigham’s, of course) and takeaway and that just won’t do.

Whilst I am all for a touch of convenience or indulgence from time to time, my body was not thanking me. And whilst this recipe isn’t exactly light on the calories, it is delicious, quick and comforting - exactly what I need after a 14-hour day.

Given the nature of this recipe and the need for speed, I have used pre-bought fresh pasta - as in the stuff from the fridge aisle that takes two minutes to cook. If I had more time on my hands I would probably make it from scratch… maybe.

Pappardelle is one of my favourite types of pasta. I always favour a good girth when it comes to my carbs - the fat ribbons allow themselves to be twisted around a fork, capturing the creamy, starchy sauce to create the perfect bite. You could of course use any type of pasta as well as subbing out fresh for dry - whatever takes your fancy, it’s your day.

The combination of the plump sweet prawns, heat of chilli and zing of lemon is not one that is revolutionary, but it is one that stands the test of time.

Controversially I throw cream into the pasta sauce - yes, I know the starchy water emulsifies and does this job perfectly well: what can I say? I am a glutton.

This dish is equally enjoyable al fresco with a cold glass of wine as it is curled up on the sofa with a movie and, for that reason alone, gets my vote every time.

Hannah Gregory's super-speedy spicy prawn pappardelle
Hannah Gregory's super-speedy spicy prawn pappardelle

Super-speedy Spicy Prawn Pappardelle
Serves 2

What you need:

● 300g fresh pappardelle (or whatever pasta you choose to use)

● 225g raw king prawns, deshelled and deveined

● 4 tablespoons butter

● Good glug EVOO

● 2 cloves garlic, crushed

● 1 banana shallot, finely diced

● 1 fresh red chilli, finely diced

● 1 teaspoon chilli flakes (more depending on how spicy you like it)

● ½ teaspoon smoked paprika

● 150ml white wine

● Zest and juice 1 lemon

● 50ml cream

● Salt and pepper to taste

● Big handful freshly grated parmesan cheese

How you do it:

1. Bring a large pan of salted water to the boil.

2. Dry your prawns on kitchen towel, then season all over with salt, pepper, paprika and chili flakes.

3. In a wide shallow pan, heat the oil then fry the prawns till cooked, remove with a slotted spoon and leave to the side.

4. In the pan the prawns were cooking in, add the butter. As soon as it is melted and bubbling add the garlic, shallot, fresh chilli and lemon zest. Scrape the bottom of the pan ensuring you get all the prawn-flavoured gnarly bits off.

5. Once the shallots and garlic are soft add the wine and lemon juice and deglaze the pan, allowing the alcohol to cook off.

6. Add the pasta to the boiling water and cook as per the packet instructions.

7. Turn the heat of the onion and garlic mixture down low and add the cream and half the parmesan, stirring till combined.

8. As soon as the pasta is cooked, using tongs, transfer the pasta to the cream sauce - do not drain it - using the tongs to lift it out the saucepan will ensure the right amount of cooking water is taken with it to create the silky, starchy sauce we are looking for.

9. Add the prawns to the pasta and then using tongs, move the pasta around the pan, emulsifying everything and creating a creamy sauce - add more pasta water if required.

10. Plate and add the remaining pasta and freshly cracked black pepper.

A former BBC MasterChef quarter finalist, Hannah hosts WanderSups supper clubs, “serving meals created with love, inspired by journeys around the world, dished up on home turf”. Her ethos is simple - have fun, enjoy it, make it an occasion. To find out more follow @WanderSups or visit wandersups.com.

Read more

More by this author