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    Penne with Prawns and Crunchy Vegetables

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    Penne with Prawns and Crunchy Vegetables

    A simple dish to please your loved ones. You can make the prawn jus a day in advance.

    • Preparation time: 30 minutes
    • Cooking time: 15 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 2


    • Pasta
    • 120g fresh penne pasta
    • 1 tbsp olive oil
    • ½ red chilli, finely chopped
    • 40g carrots, chopped finely
    • 40g pak choi, shredded
    • 40g courgettes, chopped finely
    • 40g mangetout or sugar snap peas, halved
    • 20g water chestnuts, halved (optional)
    • 100g raw, shell-on tiger prawn tails
    • 2 tsp chopped coriander
    • Salt and freshly ground black pepper
    • Prawn Jus
    • 40g butter
    • 250g whole, shelled prawns
    • Pinch salt and freshly ground black pepper
    • Pinch cayenne pepper
    • 1 tbsp cognac (optional)


    1. Make the prawn jus. Heat a frying pan over a medium-hot heat and melt the butter. Add the prawns and sear for one minute to lightly caramelise (don't cook for any longer, or the prawns will develop a harsh flavour). Add the salt, cayenne pepper and cognac, if using. Add 100ml water and simmer for 3 minutes. Pour the mixture into a food processor (not a blender - this will grind the mixture to a purée, and create a chalky texture) and whizz for 15 seconds. Then push the mix through a fine sieve and set aside.
    2. Bring a large pan of salted water to the boil, and cook the pasta for 5-6 minutes. Drain and return to the hot pan.
    3. Meanwhile, heat the olive oil in a large pan, and stir-fry the chilli and chopped vegetables for 1 minute. Add the prawn tails and continue frying until they are just done. Season with salt and pepper, then toss into the hot pasta.
    4. To serve, reheat the prawn jus and mix with the vegetables and penne. Taste and correct the seasoning. Sprinkle with chopped coriander and serve immediately.

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