Maggie Beer

King Prawn Pappardelle with Tomato and Chilli Sugo

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Step 1: Place a large pot of water over a high heat, bring to the boil and add 1 teaspoon of salt.

Step 2: Place the Pappardelle into the boiling water and stir to avoid the pasta sticking together or to the bottom of the pot.

Step 3: Cook for 8 to 10 minutes until al dente or follow makers cooking instructions. Remove pasta from the heat, strain off the water and drizzle over 1 tablespoon of olive oil.  Stir oil through the pasta then cover with a lid to keep warm. Set aside.

Step 4: Meanwhile, place a large non-stick high sided fry pan over a medium high heat and pour in the remaining olive oil. Once hot, place in the prawns and fry for 2 to 3 minutes, then deglaze the pan with Verjuice. Allow Verjuice to reduce by approximately half (this will not take very long) then take the prawns out and set aside.

Step 5: Add the Tomato & Chilli Sugo to the pan with the reserved Verjuice and bring mixture to a simmer to heat the sauce through. Return the prawns to the pan along with the parsley and salt and pepper, and stir to combine.

Step 6: To serve, toss the pasta through the sauce and place onto platter. Grate over the salted ricotta (optional) and drizzle with Extra Virgin Olive Oil. Alternatively, serve into 4 separate bowls and dress individually.


  1. 16 green king prawns peeled (tails left on) and de-veined
  2. 40ml 2 tbspn Verjuice
  3. ¼ cup flat leaf parsley roughly chopped
  4. 100g salted ricotta (optional) finely grated

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