crewsk
Master Chef
I found this dish in The Pasta Cookbook by Jeni Wright & though I'd fix it for supper tonight & share the recipe here. It looks fairly simple & really good! 
450g/1lb raw prawns in the shell*
6 spring onions
225g/8oz feta cheese
50g/2oz/4Tbsp. butter
small bunch fresh chives
450g/1lb penne, garganelle, or rigatoni
salt & ground black pepper
1- Remove the heads from the prawns by gently twisting & pulling off. Peel the body of the prawns & discard the shells.
2- Chop the spring onions & feta cheese using a sharp knife. Put them to one side.
3- Melt the butter in a large saucepan & stir in the peeled prawns. When they turn pink, add the chopped spring onions & cook gentely over low heat for about 1 minute, stirring.
4- Turn off heat. Stir the chopped feta into the prawn mixture & season with black pepper.
5- Snip the chives into 2.5cm/1in lenghts on a plate. Tip half of them into the prawn mixture & toss well to combine.
6- Cook the pasta in plenty of boiling salted water according to package instructions.
7- Drain well & spoon into warmed serving dishes. Top with the prawn sauce. Scatter with remaining chives & serve immedeately.
*If fresh prawns are not avaliable, use well-thawed frozen & add to the sauce at the last minute with the spring onions.
Another cheese that works well with this dish is goat's cheese.
450g/1lb raw prawns in the shell*
6 spring onions
225g/8oz feta cheese
50g/2oz/4Tbsp. butter
small bunch fresh chives
450g/1lb penne, garganelle, or rigatoni
salt & ground black pepper
1- Remove the heads from the prawns by gently twisting & pulling off. Peel the body of the prawns & discard the shells.
2- Chop the spring onions & feta cheese using a sharp knife. Put them to one side.
3- Melt the butter in a large saucepan & stir in the peeled prawns. When they turn pink, add the chopped spring onions & cook gentely over low heat for about 1 minute, stirring.
4- Turn off heat. Stir the chopped feta into the prawn mixture & season with black pepper.
5- Snip the chives into 2.5cm/1in lenghts on a plate. Tip half of them into the prawn mixture & toss well to combine.
6- Cook the pasta in plenty of boiling salted water according to package instructions.
7- Drain well & spoon into warmed serving dishes. Top with the prawn sauce. Scatter with remaining chives & serve immedeately.
*If fresh prawns are not avaliable, use well-thawed frozen & add to the sauce at the last minute with the spring onions.
Another cheese that works well with this dish is goat's cheese.
