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Place the prawns in a bowl. Drizzle over 2 tablespoons of olive oil, add 1 teaspoon of paprika, salt, mixed herbs, and chilli flakes, and toss well to coat. Set aside.

Heat 20 grams of butter in a large pan over medium heat. Add the 6 finely chopped garlic cloves and 2 finely chopped roasted red peppers and cook gently for 1–2 minutes until fragrant.

Stir in 2 tablespoons of tomato purée and cook for about 30 seconds.

Pour in 200 ml of chicken bone broth and bring to a gentle simmer.

Add the seasoned prawns to the pan and cook for 3–4 minutes, then turn them over to cook evenly. Squeeze over the juice of 1 lemon, pour in 100 ml of double cream, and add 30 grams of grated Parmesan cheese. Let the sauce gently bubble for about 1 minute until slightly thickened.

Stir through the chopped fresh parsley, taste, and adjust seasoning if needed. Serve on its own or with crusty bread.


Place the prawns in a bowl. Drizzle over 2 tablespoons of olive oil, add 1 teaspoon of paprika, salt, mixed herbs, and chilli flakes, and toss well to coat. Set aside.

Heat 20 grams of butter in a large pan over medium heat. Add the 6 finely chopped garlic cloves and 2 finely chopped roasted red peppers and cook gently for 1–2 minutes until fragrant.

Stir in 2 tablespoons of tomato purée and cook for about 30 seconds.

Pour in 200 ml of chicken bone broth and bring to a gentle simmer.

Add the seasoned prawns to the pan and cook for 3–4 minutes, then turn them over to cook evenly. Squeeze over the juice of 1 lemon, pour in 100 ml of double cream, and add 30 grams of grated Parmesan cheese. Let the sauce gently bubble for about 1 minute until slightly thickened.

Stir through the chopped fresh parsley, taste, and adjust seasoning if needed. Serve on its own or with crusty bread.
