Shrimp and Peas Casarecce

• 4 oz. butter
• Salt and black pepper
• 2 garlic cloves, peeled and finely sliced
• 0.5 fresh red chili, finely chopped
• 0.5 lb. small cooked prawns, roughly chopped
• Juice of 1 lemon
• 0.5 lb. casarecce
• 0.5 lb. fresh or frozen peas
• 2 oz. arugula, roughly chopped
• 1 handful basil leaves, roughly chopped
• Parmesan or grana padano, to serve

Melt half the butter in a large frying pan over a low heat. Season generously with salt and pepper, add the garlic and chili (if using) and gently fry until the garlic is soft, but not coloured.

Stir in the prawns and continue to cook gently until they are just warmed through, then take the pan off the heat and add half the lemon juice.

Bring a pan of generously salted water to the boil and cook the pasta, according to packet instructions, adding the peas for the final minute or two. Reserve half a cup of the pasta cooking water, then drain.

Return the pasta and peas to the pan over a low heat, stir in the prawn mixture, then add the remaining butter and lemon juice. Stir well for a minute or two, adding splashes of the reserved water as the liquid is absorbed back into the pasta, until you have a beautifully glossy sauce.

Stir in the arugula and basil and taste, adjusting the seasoning if needed. Take off the heat and serve immediately with some grated parmesan or grana padano, if you like.