Trofie with shichimi togarashi butter prawns

Cook the No.1 Trofie in boiling, salted water, stirring regularly, for 13-15 minutes or until al dente. Meanwhile, melt the unsalted butter in a nonstick frying pan over a low heat. Add the chopped echalion shallot, crushed clove garlic and Cooks’ Ingredients Shichimi Togarashi; cook gently for about 5 minutes until softened.

Increase the heat to medium, add the Extra Large Raw King Prawns, toss to coat and cook for 1-2 minutes on each side until pink, opaque and cooked through. Zest ½ unwaxed lime, then squeeze ½ of the juice over the prawns. Once cooked, drain the pasta, then tip it into the frying pan, toss to combine and season. Divide between 2 shallow bowls and sprinkle over extra shichimi togarashi (if liked) and the lime zest. Cut the remaining ½ lime into wedges for squeezing over, if liked.