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
Scale
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
