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Recipe: Penne and tiger prawn salad

Penne and tiger prawn salad

A salad of penne pasta and tiger prawns with flat leaf parsley, pickled lemon and sundried tomato.
Recipe: Penne and tiger prawn salad

Penne and tiger prawn salad

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Ingredients
Quantity for 6 person(s)
  • Penne : 500 g
  • Frozen king prawn(s) : 18 whole
  • Pickled lemon(s) : 1 whole
  • Parmesan shavings : 60 g
  • Olive oil : 10 cl
  • Onion(s) : 1 whole
  • Flat leaf parsley : 0.5 bunch
  • Piment d'Espelette : 6 pinch(es)
  • Sundried tomato puree : 10 g
  • Fleur de sel : 6 pinch(es)
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Recipe method

Remove the seeds and the centre of the pickled lemon and dice the skin. Finely slice the parsley. Peel and finely chop the onion.
Peel the tiger prawns. Make a small incision along the back of the prawn and remove the black spine.

Cook the pasta in boiling, salted water until it is 'al dente'. Strain the pasta and rinse in cold water, then drizzle with olive oil.
Leave the pasta to cool at room temperature.

Fry the onion and pickled lemon in a frying pan with a dash of olive oil. Add the parsley and a tablespoonful of sundried tomato puree.

In another frying pan, cook the tiger prawns briefly with a dash of olive oil. Season with sea salt and piment Espelette.

Mix all the ingredients with the penne and sprinkle with shaved Parmesan to serve.

Replace the parsley in this recipe with sage and finish with a few rocket leaves to give the salad a different flavour.

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  • Un Chef de l'atelier
    Hi Eduart, thanks for getting in touch. I personally prefer this recipe warm but you can indeed serve it cold if desired. Prepare the tiger prawns a maximum of 24hrs in advance.
  • Eduart - Comment on: Penne and tiger prawn salad
    Hi there! Very nice recipe for summer time . I just like to know if I should serve this dish cold or hot, and can I prepare it in advance? Many thanks Eduart

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