Chilli Tomato and Prawn Pasta With Whipped Lemon Ricotta

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Source: Miss Lucky Pony

Chilli Tomato and Prawn Pasta With Whipped Lemon Ricotta

It's okay to be shellfish from time to time.


250 grams angel hair pasta

250 grams prawns – I used de-shelled prawns

Salted butter

250 grams vine tomatoes – sliced in half

2 cloves garlic

As much fresh or dry chilli as you like :) 

Dash of sugar

Salt & pepper to taste

1/4 cup pasta water

1/4 cup parmesan

1.5 teaspoons red wine vinegar 

150g ricotta 

1 big lemon 


1. Cook pasta in a large pot of salted boiling water, cook according to packet directions. Drain, reserving 1/4 cup of the water. Return pasta to the pot and add a splash of olive oil so it doesn’t stick together.

2. In the meantime in a frying pan on a medium-high heat add some butter and olive oil, your tomatoes, garlic, chilli (add as much as you like), sugar, salt & pepper to taste. Pop a lid on this and allow the tomatoes to cook for ±8 mins. 

3. Turn down the heat, remove the lid, add your pasta water, parmesan and vinegar, give it a good stir and allow it to simmer for ±5 mins. 

4. In a separate pan on a high heat add a generous knob of salted butter and fry your (season with salt and pepper) prawns until pink on the inside and slightly browned on the outside. Once done add them to your tomato sauce and give it a stir. 

5. Add your spaghetti to the tomato prawn mixture & mix well.

6. In a small bowl add 150 grams ricotta, juice from half a big lemon then give it a quick mix with a whisk and viola you have whipped lemon ricotta. 

7. Get out 2 serving plates, add a generous dollop of whipped ricotta to the side of each one before adding an even more generous helping of tomato pasta next to it. Squeeze the other half of the lemon over the pasta and enjoy! 


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