Prosecco and Prawn Pasta

This pasta is one of a kind! So fresh and zingy but yet really filling too. Well if you eat as much of it as I did anyway.



Serves: 2

Prep Time: 0

Cooking Time: 15 minutes

Total Time: 15 minutes


120g lumata rigata pasta

6 large uncooked  prawns

100ml prosecco

50 g butter

50ml olive oil

1 jalapeno

1 cup of basil

2 cloves of garlic

1 lemon

25 g parmesan, finely grated




  1. Add pasta to pot of boiling salted water.
  2. Add jalapeno, basil, garlic, lemon juice, parmesan, 20ml of the olive oil, a pinch of salt and white pepper and a ladle of pasta water to a blender and mix until smooth. Set aside.
  3. Roughly chop the prawns into pieces the same size as the pasta
  4. In a pan over medium heat, melt butter and add in remining olive oil.
  5. Reduce heat slightly and add prawns to pan
  6. Once they have changed colour add in prosecco. And continue to cook.
  7. Add pasta into pan once nearly cooked with the mix from the blender and all to continue to cook and the pasta to absorb the sauce. After 3 minutes or so you will be ready to serve.

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