Chilli prawn pasta with blistered cherry tomatoes and saffron butter


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PREP TIME: 35 minutes + resting
COOK TIME: 25 minutes

2 punnets cherry truss tomatoes
24 green Australian prawns, peeled, deveined, tails intact
2 tablespoons olive oil + extra for brushing
4 cloves garlic, finely chopped
1 teaspoon chilli flakes
1 tablespoon lemon zest
¼ cup white wine
¼ cup thickened cream
¼ cup chicken stock
1 tablespoon finely chopped tarragon

Saffron butter
A pinch of saffron threads
100g salted butter

Fresh pasta
8 egg yolks
1 egg
1 teaspoon table salt
3 teaspoons olive oil
400gm “OO” flour

This recipe is part of our “Home Made Restaurant” series, recipes for the intermediate to advanced cook who wants to bring the quality of a fine restaurant meal home.
This recipe uses made-from-scratch pasta, but you can save a significant amount of time by using and cooking fresh store, bought pasta.

To make saffron butter: Infuse saffron in 1 tablespoon of boiling water. Place the butter and saffron in a small food processor and blend until smooth.

To make the fresh pasta: Place the egg yolks, whole eggs, oil, salt and flour in a food processor pulse until fine crumbs form. You may need to add a little water to bring the dough together. Place the dough on a lightly floured work surface and knead for 10 – 12 minutes or until smooth and elastic. Divide into 2 balls and flatten. Wrap in cling wrap and refrigerate for at least an hour or overnight. Bring dough to room temperature before using. Divide pasta dough into 6 pieces and, working with a piece at a time, flatten and roll through a pasta machine, starting at the widest setting, dusting with flour as necessary. Fold in half and repeat until pasta is smooth and silky, then continue rolling and folding, reducing the settings notch by notch each time, until dough reaches a thickness of 2mm.

To make fettuccine: feed pasta sheets through the fitted pasta cutting attachment. Heat a grill plate or barbecue over high heat. Brush the tomatoes and prawns with olive oil and grill turning occasionally for 4-5 minutes or until they are charred and blistered. Set aside keep warm. Cook the pasta in a large pot of boiling salted water for 4-5 minutes or until al dente. Drain and set aside.

Heat oil and half the saffron butter in a large frying pan over medium heat. Add garlic, chilli flakes and lemon zest, cook stirring for 1 minute or until golden. Add the wine, cream and stock and cook for another 2-3 minutes or until thickened. Add the tarragon, charred prawns and half the cherry tomatoes. Cook for another 2-3 minutes until the flavours have combined. Add the cooked pasta and toss to coat. Divide between four serving bowls and top with reserved tomatoes, baby basil and parsley leaves. Serve with fresh lemon and extra melted saffron butter if desired.

PREP TIME: 35 minutes + resting
COOK TIME: 25 minutes

This recipe is also available in a free print-at-home recipe book.

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