You could try adding fresh white crabmeat to this summery pasta dish instead of prawns, if you like.
Ingredients
- 200g fresh red pepper and chilli tagliatelle, or regular tagliatelle
- 1 courgette, coarsely grated
- 1 large garlic clove, finely chopped
- ½-1 large red chilli, deseeded, finely diced
- 200g large, raw peeled king prawns
- Grated zest and juice of ½ lime
- 150ml half-fat crème fraîche
Method
- 1. Cook the pasta in a large pan of boiling salted water according to the packet instructions and drain well (saving a little of the cooking water). Return the pasta to the pan, drizzle with a little olive oil and set aside.
- 2. Meanwhile, heat 1 tbsp olive oil in a medium saucepan over a medium-high heat. Add the grated courgette, garlic and chilli, season well and fry for 1-2 minutes until softened slightly. Add the prawns, lime zest and juice and fry for 1-2 minutes until the prawns turn pink. Stir in the crème fraîche and warm through, then add a little of the reserved cooking water to make more sauce, if necessary.
- 3. Toss the prawn mixture with the hot cooked pasta until well mixed, then serve with lime wedges to squeeze over, if you like.