H-06 LIFTOFF
GARLIC GHOST
PRAWN PASTA.
Juicy prawns tossed through a glossy garlic butter sauce with lemon, cream and H-06 LIFTOFF, then folded through linguine. Rich, bright and properly hot.
HOW TO MAKE IT
METHOD.
PREP THE PRAWNS.
Pat the prawns completely dry with paper towel. Season lightly with sea salt and freshly cracked black pepper.
COOK THE PASTA.
Bring a large pot of salted water to the boil. Cook the linguine until just al dente. Reserve 250mL of pasta water before draining.
SEAR THE PRAWNS.
Heat the olive oil in a large frying pan over medium-high heat. Cook the prawns for 60–90 seconds per side until lightly golden and almost cooked through.
TAKE THEM OUT.
Transfer the prawns to a plate. They will finish cooking when returned to the sauce.
BUILD THE GARLIC BUTTER.
Reduce the heat to medium. Add the butter and minced garlic to the pan. Cook for 30–45 seconds until fragrant without allowing the garlic to brown.
MAKE THE SAUCE.
Stir through H-06 LIFTOFF, cream, lemon zest and chilli flakes. Simmer gently for 2–3 minutes. Add the parmesan and stir until smooth.
TOSS THE PASTA.
Add the drained pasta with a splash of reserved pasta water. Toss over low heat until the sauce becomes glossy and coats every strand.
RETURN THE PRAWNS.
Return the prawns and their resting juices to the pan. Add the lemon juice and parsley, then toss briefly until the prawns are just cooked through. Serve with parmesan, lemon and extra H-06.
HARRY'S TIP
KEEP THE PRAWNS OUT.
Sear the prawns first, remove them from the pan and return them only when the pasta is ready. Leave them in while the sauce reduces and they become expensive rubber.
THE IMPORTANT PART
FINISH IT WITH
H-06 LIFTOFF.
Roasted garlic flavour and building ghost pepper heat cut through the butter, cream and parmesan while keeping the prawns at the centre of the dish.
SHOP H-06 LIFTOFF