Penne pasta with king prawns and cherry tomatoes is a dish we have all made plenty of times, but with the added freshness and zest of lemon this dish is completely transformed. The sour acidity of the lemon zest and juice brings out the freshness of the prawns. We prefer our tomatoes roasted in this penne pasta dish so that they are sweeter in comparison to the citrus flavour. You can make all the sauce in one pan for the best mixture of flavours (and minimal washing up!)
- 400g penne pasta
- 2tbsp (20g) butter or low-fat spread suitable for frying, eg. Clover Lighter
- 2 garlic cloves, crushed
- 500g vine cherry tomatoes, quartered
- 300g raw king prawns, shelled and deveined
- Zest of 1 lemon
- Freshly ground black pepper
- 2 heaped tbsp flat leaf parsley
- Wedges of lemon to serve
Bring a large saucepan of water to the boil and add the pasta. Give it a stir and cook for 10 minutes exactly, uncovered. When the pasta is cooked, drain quickly and reserve the pasta water in a jug.
Meanwhile, heat the butter or spread in a deep frying pan and add the garlic, and gently cook for 1 minute without colour. Add the tomatoes and cook over a low-medium heat for 10 minutes – resist the urge to stir them as this will break them down and you want to retain a little of their shape.
Pour 200ml of the pasta water onto the tomatoes and garlic and bring to the boil. Then add the prawns and continue to cook over a medium heat for 2-3 minutes, stirring until they are cooked through and have all turned pink. Just before serving add the pasta, lemon zest, season with freshly ground black pepper and parsley and toss through. Serve on warmed plates with a wedge of lemon.