Pasta with Rock Prawns, Chilli, and Lemon

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 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

110g (1 barra) de mantequilla sin sal
60g bonito flakes
2 teaspoons dried prawns
350g fresh or dried capellini, tagliatelle, or fettuccine, preferably egg-enriched
Sal kosher
2 cucharadas de aceite de oliva
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 cucharada de estragón finamente picado
1 cucharada de jugo de limón fresco
2 cebollas de primavera, solo las partes verdes, finamente cortadas
Un molinillo de especias o un mortero y mano

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.