Pasta with Rock Prawns, Chilli, and Lemon

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

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This elegant pasta with rock prawns, chilli, and lemon is a sophisticated high-protein dish that delivers an exceptional depth of flavour. The secret lies in the homemade bonito butter, which infuses the delicate seafood with a subtle, smoky umami note. Combined with the brightness of fresh lemon zest and a gentle heat from the red chilli, it creates a restaurant-quality sauce that feels light yet indulgent. It is a wonderful choice for those looking to elevate a standard seafood pasta into something truly memorable.

Perfect for a quick midweek dinner or a relaxed weekend lunch, this recipe works beautifully with egg-enriched tagliatelle or capellini. The addition of ground dried prawns for garnish provides a final savoury punch that complements the sweetness of the rock prawns. Serve this vibrant dish immediately with a crisp green salad on the side for a balanced, nutritious meal that is as satisfying as it is healthy.

Ingredients for Pasta with Rock Prawns, Chilli, and Lemon

110 ग्राम (1 स्टिक) बिना नमक का मक्खन
60g bonito flakes
2 teaspoons dried prawns
350g fresh or dried capellini, tagliatelle, or fettuccine, preferably egg-enriched
कोशेर नमक
2 बड़े चम्मच जैतून का तेल
1 red chilli (such as Holland or Fresno), seeds removed, finely chopped
2 wide strips lemon zest, thinly sliced
230g rock prawns or other small prawns, peeled and deveined, cut into small pieces
1 tablespoon finely chopped tarragon
1 बड़ा चम्मच ताजा नींबू का रस
2 spring onions, green parts only, thinly sliced
एक मसाला मिल या ओखली और मूसल

How to make Pasta with Rock Prawns, Chilli, and Lemon

Melt butter in a small saucepan over medium-low heat, then add bonito flakes; swirl butter to combine. Remove from heat and let sit 10 minutes to infuse.

Strain butter through a fine-mesh sieve into a small bowl, pressing on solids; discard bonito flakes. Cover and chill butter until ready to use.

Finely grind dried prawns in spice mill or with mortar and pestle; set aside for serving.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes if using fresh pasta, longer if dried. Drain pasta, reserving 350ml pasta cooking liquid.

Meanwhile, heat oil in a large skillet over medium. Add chilli and lemon zest and cook, stirring, 20 seconds. Add rock prawns and cook, tossing, 1 minute. Add tarragon, lemon juice, pasta, 180ml pasta cooking liquid, and 45ml bonito butter and toss to coat. Cook, tossing and adding more pasta cooking liquid as needed, until sauce is glossy and coats pasta and prawns are cooked through, about 3 minutes. Season with salt if needed.

Divide pasta among bowls and top with spring onions and reserved dried prawns.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.