Tiger Prawns with Samphire, Crème Fraîche, and Rigatoni
If you know our chefs, you'll know they love a tiger prawn pasta dish. To be fair, who doesn't? We've added a sprinkling of samphire, AKA 'asparagus of the sea'. We're sea lovers, and delicious, interesting produce makes us burst with joy.
If you know our chefs, you'll know they love a tiger prawn pasta dish. To be fair, who doesn't? We've added a sprinkling of samphire, AKA 'asparagus of the sea'. We're sea lovers, and delicious, interesting produce makes us burst with joy.
- Carbohydrate 68.23819 g
- Cholesterol 431.6 mg
- Fat 10.10485 g
- Fiber 0.896899965286255 g
- Protein 59.31819 g
- Saturated Fat 3.189926 g
- Serving Size 1 1 Serving (379g)
- Sodium 376.963 mg
- Sugar 67.3412900347137 g
- Trans Fat 2.382754 g
- Calories 611 calories
Step-by-step
- Put a large saucepan of water on high heat and bring to the boil.
- Halve, peel and chop the shallot into ½cm pieces.
- Peel and grate the garlic.
- Finely chop the chives or snip them with scissors.
- Pop the rigatoni into the boiling water. Cook for 10 mins.
- Meanwhile, heat a glug of oil in a frying pan on medium heat.
- Add the shallot. Cook gently for 5 mins, stirring frequently until soft.
- Add the garlic. Cook for 1 minute more.
- Lower the heat and add the prawns to the frying pan. Cook for 5 mins, turning them every minute or so to make sure they cook evenly.
- When the prawns are pink, stir in the crème fraîche. Cook for another 2 mins until the prawns are cooked through. TIP: The prawns are cooked when pink on the outside and opaque all the way through.
- Season with salt, black pepper and a squeeze of lemon juice. Taste and add more seasoning if necessary.
- Rinse the samphire under cold water. TIP: This will help it steam rather than fry when you cook it.
- Heat a saucepan over medium heat. Add a glug of olive oil to the pan.
- Cook the samphire for 2 mins until hot but not fried.
- Finish the samphire with the remaining lemon juice.
- Drain the pasta in a colander (reserve some of the pasta cooking water so you can use it to loosen up the sauce).
- Return the pasta to the pan off the heat.
- Stir in the prawns and sauce. Mix well and add a splash of the reserved pasta water to loosen it up!
- Add the chives and then serve the pasta in bowls, sharing the prawns evenly!
- Top with the samphire and enjoy the fruits of the sea!
A Seaside Supper: Tiger Prawns with Samphire and Rigatoni
As a busy working mom, finding time for a delicious, satisfying meal is a constant challenge. Weeknights often feel like a race against the clock, and the last thing I want to do after a long day is spend hours in the kitchen. But that doesn't mean I'm willing to compromise on flavor or quality. This Tiger Prawns with Samphire, Crème Fraîche, and Rigatoni recipe is my go-to for a quick, elegant, and incredibly flavorful weeknight dinner. It's surprisingly easy to make, requires minimal cleanup, and always impresses, even if it's just me and the kids at the table.
The beauty of this dish lies in its simplicity. The fresh, vibrant flavors of the tiger prawns and samphire shine through, complemented perfectly by the creamy richness of the crème fraîche. The rigatoni provides a hearty base, making it a complete and satisfying meal. I love the contrast of textures – the tender prawns, the slightly crisp samphire, and the al dente pasta – it's a delightful culinary experience. And the best part? It comes together in under 30 minutes, leaving me with more time to spend with my family.
The magic of Samphire. Samphire, often called "sea asparagus," adds a unique salty, briny note that elevates the dish. It's incredibly easy to prepare – a quick rinse under cold water before cooking is all it takes. I usually find it in the refrigerated produce section of my local supermarket, but depending on the season, you might have to look a little harder.
Prawns – the star of the show. The tiger prawns add a touch of luxury to this dish. Their sweet, delicate flavor pairs beautifully with the other ingredients. I recommend using fresh prawns if possible; they have a superior taste and texture compared to frozen. Be sure to cook them just until pink and opaque – overcooking will make them tough.
Pasta Perfection. Rigatoni is the perfect pasta for this recipe. Its ridged surface provides excellent texture and helps to trap the delicious creamy sauce. I always make sure to cook it al dente – it adds a satisfying chewiness that balances the tender prawns and creamy sauce.
A touch of elegance. I often serve this dish with a simple side salad to add some freshness and lightness. A glass of chilled white wine further enhances the experience, turning a weeknight dinner into a small celebration. It's a perfect meal for a romantic dinner for two or a family gathering. The vibrant colors, fresh flavors, and ease of preparation make it a guaranteed winner. This recipe is one of those culinary gems that transcends its simplicity. It's a dish that's both impressive and approachable, perfect for busy weeknights and special occasions alike. It is versatile too, feel free to experiment with different vegetables or add some chili flakes for a spicy kick!
This pasta dish isn't just a meal; it's a moment of culinary escapism. It transports me to a seaside restaurant, enjoying a leisurely dinner with stunning ocean views. It is a small luxury in the midst of a busy life. It is a reminder that even on the busiest of days, I can create something delicious and satisfying. And isn't that what life is all about?
