I love seafood – any seafood! I enjoy both fish and shellfish. Shellfish can be divided into crustaceans (like prawns, shrimps, langoustines, crab or lobster) and molluscs (like mussels, oysters, octopus or squid). While I enjoy both, seafood is like wine – everyone has their particular favourites. The only thing I don’t really enjoy is sushi!
You can substitute the prawns in this recipe with shrimps or langoustines, if you prefer. I bought prawns that were already deveined and headless. If your prawns must still be deveined, cut the shell at the back with a small pair of scissors and pull the alimentary canal (vein) out carefully. I prefer to remove the head as well, but it is not required.
Be careful when cooking prawns, shrimps or langoustines. You don’t want to overcook them as they will become powdery and lose their flavour.
Prawns are quite expensive. Serving them this way, you only need about six prawns per person. This dish can also be served cold, but I prefer serving it hot. The dish is quick to prepare, especially if you use deveined prawns.
- 400g Lumaconi pasta
- 45ml red pesto (I used Pesto Princess)
- 15ml olive oil
- 45ml butter
- 500g deveined prawns
- 1 green pepper, sliced
- 125g cherry tomatoes
- 100g mozzarella, cubed
- fresh basil leaves, chopped
- Cook the pasta in salted boiling water, according to the packet instructions until al dente.
- Drain thoroughly and toss with the red pesto. Transfer to a serving dish.
- In the meantime heat the olive oil and butter in a large saucepan.
- Add the prawns, green pepper and tomatoes. Cook for 1 to 2 minutes, turn the prawns over and cook for another minute, until the prawns are pink and just cooked through.
- Spoon the prawn mixture, with the cubed mozzarella and fresh basil into the pasta mixture. Carefully mix through and serve hot or cold.