A simple and delicious seafood supper. Chicken stock adds richness to the sauce, but you can use vegetable stock, or swap it for white or rosé wine, if you prefer.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
611
Ingredients
300g
pappardelle pasta
100g
unsalted butter, chopped
300g
raw peeled king prawns, butterflied and deveined, see GH TIP
2
garlic cloves, finely chopped
100ml
chicken stock
Juice 1 lemon
Handful dill, finely chopped
Handful flat-leaf parsley, finely chopped
Directions
Step 1Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Drain.
Step 2Meanwhile, melt 25g butter in a large frying pan over medium-high heat. Add the prawns and garlic and cook for 3-4min, or until the prawns are opaque and cooked through. Scrape into a bowl and return the pan to the heat.
Step 3Add the remaining 125g butter to the frying pan. Once melted, increase the heat to high and cook, swirling the pan occasionally, until the butter is golden brown and smells nutty. Carefully add the stock to the butter pan (it will splutter) and bubble for 3-4min, until slightly reduced.
Step 4Add the pasta to the butter pan, together with the garlic prawns, lemon juice and plenty of seasoning. Toss to coat, then add the herbs and toss again. Check seasoning. Divide between 4 bowls and serve.
GH TIP If you’re short on time, you can skip butterflying and deveining the prawns. But it does help keep them tender.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
