Prawn Mezzelune with Tomatoes and Lemon Recipe
Introduction
This prawn mezzelune recipe combines tender stuffed pasta with sweet tomatoes and bright lemon notes for a fresh, flavorful meal. Ready in just 14 minutes, it’s perfect for a quick weeknight dinner or an impressive dish for guests. The blend of garlic, chilli, and fresh basil elevates every bite.
Ingredients
- 1 pack M&S prawn, tomato, chilli and garlic mezzelune
- 200 g M&S Collection piccolo vine tomatoes
- 1 whole M&S King Sorrento lemon (zest and juice)
- 50 g M&S Remarkable Value salted butter
- A handful M&S fresh basil
Instructions
- Step 1: Heat a splash of oil in a large, deep saucepan over medium-high heat.
- Step 2: Add the halved piccolo vine tomatoes and the lemon zest. Cook for about 5 minutes until the tomatoes begin to blister.
- Step 3: While the tomatoes cook, bring a pan of salted water to a boil. Add the mezzelune and cook for 4 minutes.
- Step 4: As the pasta nears readiness, add the salted butter and lemon juice to the pan. Stir until the butter melts into a sauce.
- Step 5: Drain the cooked mezzelune and transfer them to the buttery lemon sauce. Toss gently to coat evenly.
- Step 6: Plate the mezzelune and finish with fresh basil leaves and a sprinkle of cracked black pepper if desired.
Tips & Variations
- Use fresh lemon zest and juice for the brightest flavor; canned lemon juice won’t give the same fresh zing.
- Swap basil for fresh parsley or mint for a different herbal note.
- Add a pinch of chilli flakes if you prefer a spicier dish.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or lemon juice to loosen the sauce and keep the mezzelune from sticking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen mezzelune for this recipe?
Yes, frozen mezzelune can be used. Just add an extra minute or two to the cooking time until they float and are tender.
What can I serve with this dish?
A simple green salad or steamed vegetables complement the rich and zesty flavors well without overpowering the pasta.
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Prawn Mezzelune with Tomatoes and Lemon Recipe
- Total Time: 14 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Prawn Mezzelune recipe features delicate pasta pockets filled with prawns, served with blistered vine tomatoes and a bright lemon butter sauce. Infused with the aromatic freshness of basil and a hint of chili and garlic, this dish blends creamy, tangy, and vibrant flavors for a quick, satisfying meal that can be prepared in just 14 minutes.
Ingredients
Mezzelune and Pasta
- 1 pack M&S prawn, tomato, chilli and garlic mezzelune
Vegetables and Herbs
- 200 g M&S Collection piccolo vine tomatoes, halved
- a handful M&S fresh basil leaves
Dairy and Fats
- 50 g M&S Remarkable Value salted butter
Citrus and Seasoning
- 1 whole M&S King Sorrento lemon (zest and juice)
- a splash of oil for cooking
- salted water for boiling pasta
- cracked black pepper for garnish
Instructions
- Heat oil and blister tomatoes: Warm a splash of oil in a large, deep saucepan over medium-high heat. Add the halved piccolo vine tomatoes along with the lemon zest. Cook for about 5 minutes until the tomatoes begin to blister, releasing their natural sweetness and intensifying the flavor.
- Boil the mezzelune: While the tomatoes are cooking, bring a pan of salted water to a rolling boil. Add the prawn, tomato, chilli and garlic mezzelune and cook for 4 minutes, or until tender and cooked through.
- Prepare lemon butter sauce: As the pasta nears readiness, add the salted butter and freshly squeezed lemon juice to the saucepan with the blistered tomatoes. Stir until the butter has completely melted to create a creamy, tangy sauce.
- Combine pasta and sauce: Drain the cooked mezzelune carefully and transfer them directly into the pan with the lemon butter and tomato sauce. Gently toss the pasta to ensure each piece is evenly coated with the flavorful sauce.
- Serve and garnish: Plate the mezzelune and finish by scattering fresh basil leaves on top along with a sprinkle of cracked black pepper for freshness and a subtle kick. Serve immediately for the best taste and texture.
Notes
- Ensure the water is salted properly before cooking the mezzelune to enhance pasta flavor.
- Do not overcook the mezzelune; they only need about 4 minutes to remain tender with a slight bite.
- Using fresh lemon zest and juice elevates the brightness of the dish—avoid bottled lemon juice.
- Fresh basil added at the end preserves its aromatic flavor without wilting.
- This dish pairs well with a crisp white wine or a light salad on the side.
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: prawn mezzelune, lemon butter sauce, blistered tomatoes, Italian pasta, quick dinner, seafood pasta, fresh basil
