Mon, 13 April 2026
Lemon Prawn Pasta Bake
(Serves 4-6 persons)
Ingredients
• 400g Elbow pasta or Penne pasta
• 750g Prawns, peeled and deveined
• 4 Tbsp. Butter
• 1 tsp. Flour
• 4 cloves Garlic minced
• 1/4 tsp. Red Chillies
• 1/2 cup White wine
• 1 Chicken bouillon block
• 1 Lemon, juiced and zested
• 1 cup Single cream
• 1/2 cup grated Parmesan cheese
• 1 cup grated Mozzarella cheese
• Salt and pepper to taste
• Olive oil
• 2 Tbsp. Chopped fresh parsley
Instructions
1. Cook Pasta in salted water until al dente. Drain, coat with a little olive oil and set aside.
2. Preheat your oven to 190°C
3. In a large pan, melt the butter & a splash of olive oil over medium heat. Add the garlic and chilli, sautéing for about 1 minute until fragrant.
4. Add the prawns to the pan and cook for 3-4 minutes, or until pink and opaque. Remove the prawns with a slotted spoon and set them aside.
5. Pour the white wine into the pan, scraping up any browned bits from the bottom of the pan. Add the chicken bouillon block and sprinkle in the flour while stirring. Stir in the lemon juice, lemon zest, and cream. Bring the mixture to a gentle simmer. Let it simmer for 2 minutes.
6. Add the cooked pasta & half the prawns to the pan and toss to coat in the creamy sauce. Season with salt and pepper to taste.
7. Transfer the pasta to a large baking dish, spreading it evenly. Arrange the remaining cooked prawns on top. Sprinkle the grated Parmesan and shredded mozzarella over the pasta and shrimp.
8. Place the dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly. Remove from the oven, garnish with chopped fresh parsley, and serve immediately.
