Prawn Mezzelune with Tomatoes and Lemon Recipe
Introduction
This Prawn Mezzelune dish combines delicate pasta pockets filled with prawn, tomato, chili, and garlic with a bright, tangy lemon and butter sauce. The blistered vine tomatoes and fresh basil add natural sweetness and aromatic freshness for a light, flavorful meal perfect for any night.
Ingredients
- 1 pack M&S prawn, tomato, chilli and garlic mezzelune
- 200 g M&S Collection piccolo vine tomatoes
- 1 whole M&S King Sorrento lemon (zest and juice)
- 50 g M&S Remarkable Value salted butter
- A handful M&S fresh basil
- Oil for cooking (such as olive oil)
- Cracked black pepper (for seasoning)
Instructions
- Step 1: Heat a splash of oil in a large, deep saucepan over medium-high heat. Add the halved piccolo vine tomatoes and lemon zest, cooking for about 5 minutes until the tomatoes start to blister.
- Step 2: While the tomatoes cook, bring a pan of salted water to a boil. Add the mezzelune and cook for 4 minutes according to package instructions.
- Step 3: As the pasta nears readiness, add the salted butter and lemon juice to the pan with tomatoes. Stir until the butter melts, creating a silky sauce.
- Step 4: Drain the cooked mezzelune and transfer them into the buttery lemon sauce. Toss gently to coat each piece evenly.
- Step 5: Plate the mezzelune and finish with fresh basil leaves and a sprinkle of cracked black pepper. Serve immediately.
Tips & Variations
- Use fresh lemon zest and juice for the brightest flavor, and avoid pre-packaged lemon juice which can taste flat.
- For a spicy kick, add a pinch of chili flakes when cooking the tomatoes.
- Swap basil for fresh parsley or mint for a different herbal note.
- If you can’t find mezzelune, use any fresh pasta stuffed with seafood or cheese.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or stock to loosen the sauce and prevent sticking. The pasta is best enjoyed fresh as its texture softens after refrigeration.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish gluten-free?
If you have access to gluten-free mezzelune or similar stuffed pasta, you can substitute them directly. Be sure to check that all other ingredients, like butter, are gluten-free as well.
What can I serve with prawn mezzelune?
This dish pairs well with a simple green salad or steamed vegetables. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the lemony butter sauce beautifully.
PrintPrawn Mezzelune with Tomatoes and Lemon Recipe
A delightful Prawn Mezzelune recipe bursting with fresh tomatoes, zesty lemon, and aromatic basil, creating a creamy and flavorful pasta dish perfect for a quick and satisfying meal.
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Total Time: 14 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Ingredients
Mezzelune
- 1 pack M&S prawn, tomato, chilli and garlic mezzelune
Vegetables and Herbs
- 200 g M&S Collection piccolo vine tomatoes, halved
- 1 handful M&S fresh basil leaves
- Zest of 1 whole M&S King Sorrento lemon
- Juice of 1 whole M&S King Sorrento lemon
Dairy
- 50 g M&S Remarkable Value salted butter
Other
- Oil for cooking (a splash)
- Salt (for boiling water)
- Cracked black pepper, to taste
Instructions
- Prepare the tomatoes and lemon zest: Heat a splash of oil in a large, deep saucepan over medium-high heat. Add the halved piccolo vine tomatoes and the lemon zest, cooking for about 5 minutes until the tomatoes begin to blister and release their natural sweetness.
- Cook the mezzelune: Meanwhile, bring a pan of salted water to a boil. Add the prawn, tomato, chilli and garlic mezzelune and cook for 4 minutes until tender.
- Create the lemon butter sauce: As the pasta nears readiness, add the salted butter and lemon juice to the saucepan with the blistered tomatoes. Stir continuously until the butter melts and the sauce becomes creamy.
- Toss pasta in sauce: Drain the cooked mezzelune and transfer them into the saucepan with the lemon butter sauce. Toss gently to ensure the pasta is evenly coated with the flavorful sauce.
- Plate and garnish: Serve the mezzelune on plates, then finish with fresh basil leaves and a sprinkle of cracked black pepper for an extra burst of aroma and flavor.
Notes
- Use fresh basil at the end to retain its aromatic flavor and vibrant color.
- Adjust the amount of lemon juice according to taste for more or less tartness.
- This dish pairs well with a crisp white wine or a light salad for a balanced meal.
- Ensure the water is well salted before boiling the mezzelune for enhanced pasta flavor.
Keywords: Prawn mezzelune, pasta, lemon butter sauce, tomato, basil, quick pasta recipe, Italian cuisine
