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Curried Prawn Bucatini

by Jon Camilleri Jon Camilleri

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Prep 10-15min
Cook 15-20min
Serves 2
Juicy prawns in a silky curry coconut cream sauce, tossed through perfectly cooked bucatini.

List of Ingredients

400g Bucatini
150g Prawns (cleaned)
1tsp E/V Olive Oil
2 Garlic Cloves (finely chopped, or minced)
1 Small Shallot (finely chopped)
1 Small Zucchini (cubed)
30g Cherry Tomatoes (Chopped)
250ml Coconut Cream
1/2tsp Ground Cumin
1/2tsp Paprika
1tsp Mild Curry
Salt & Pepper (to taste)

Instructions

1

1. Cook the pasta

Bring a pot of salted water to a boil. Cook bucatini according to package instructions (~10 minutes) until al dente. Drain and set aside, reserving a little pasta water.

2

2. Sauté aromatics

In a large pan, heat olive oil over medium heat. Add garlic and shallot, sauté for 2–3 minutes until fragrant.

3

3. Cook the prawns and vegetables

Add the prawns to the pan and cook for 2–3 minutes until they start turning pink. Add cubed zucchini and cherry tomatoes; sauté for 3–4 minutes.

4

4. Make the coconut curry sauce

Stir in coconut cream, cumin, paprika, and mild curry powder. Simmer for 3–4 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.

5

5. Combine pasta and sauce

Add the cooked bucatini to the pan and toss to coat evenly. If needed, add a splash of reserved pasta water to loosen the sauce.

6

6. Serve

Plate the creamy prawn bucatini and garnish with fresh herbs or a sprinkle of paprika if desired.

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