Recreate Tony Singh’s luxurious prawn pasta recipe from Cooking with the Stars. The rich butter sauce is enriched with sweet Sugardop tomatoes, finished with fragrant basil and lemon. It’s finished with succulent pan-fried chilli, garlic and paprika prawns.
Tony Singh
Born and raised in Leith, Tony is a chef and restaurateur best known for making fresh, in-season Scottish produce the star of his dishes. He received an OBE in the 2017 New Year Honours list for his services to the food and drink industry.
35MIN
Total time
Ingredients
Servings
4
1 kg
M&S Collection sugardrop tomato, quartered
50 g
caster sugar
150 g
M&S Remarksable Value unsalted British butter, cubed
2 sprigs
rosemary, leaves picked, finely chopped
1 pinch
chilli flakes
optional
500 g
strozzapreti pasta
260 g
M&S chilli, garlic and paprika prawns
1
M&S Remarksable Value lemon, zested, juiced
25 g
basil, leaves picked, roughly torn
Nutrition per serving
Calories
914kcal
Fat
33.9 g
Saturates
19.2 g
Sugars
33.8 g
Salt
364.1 mg
