Phoenix Creamy Prawn & Corn Pasta

🛒 Ingredients

• 400 g pasta
• 500 g peeled and deveined prawns
• 2 tsp BlixSam Pep ’n Zest
• 2 tbsp butter
• 1 tbsp cooking oil
• 3 garlic cloves, crushed
• 1 small onion, finely chopped
• 1½ cups sweet corn kernels
• 80–100 ml BlixSam Phoenix Under Fire Piri-Piri Sauce
• 250 ml fresh cream
• 50 g Parmesan, finely grated
• ½ cup reserved pasta water
• 1 tbsp fresh lemon juice
• Salt and black pepper, to taste
• Fresh parsley, chopped

👩‍🍳 Method

1. Cook the pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
2. Pat the prawns dry and season with BlixSam Pep ’n Zest.
3. Heat the oil and 1 tbsp butter in a large pan. Add the prawns and cook for about 1–2 minutes per side, just until pink and cooked through. Remove and set aside.
4. Add the remaining butter, onion and garlic to the same pan. Cook until softened and fragrant.
5. Add the sweet corn and fry for 2–3 minutes, allowing some kernels to lightly caramelise.
6. Reduce the heat and stir in the BlixSam Phoenix Under Fire Piri-Piri Sauce and fresh cream.
7. Add the Parmesan and stir until melted into a smooth, creamy sauce. Add a little reserved pasta water if needed.
8. Return the pasta and prawns to the pan and toss until everything is generously coated.
9. Finish with lemon juice and season with salt and black pepper if needed.
10. Scatter over fresh parsley and serve immediately.

🔥 Phoenix Tip