image of a bowl of tiger prawn pasta
Food and drink

Elliott Grover’s tiger prawn pasta

September 21, 2022

Elliott Grover, our executive chef for CUT at 45 Park Lane, shares his delicious tiger prawn pasta recipe, which is a healthy yet impressive option to present when hosting a dinner party.
Chef Elliott Grover with prawn pasta

Mediterranean medley

I’m delighted to share my Mediterranean-style pasta dish as it’s an easy one to replicate at home. This dish is also an ideal option when entertaining friends and all the ingredients are can be found in most supermarkets. Trust me, if you have a passion for prawns and love pasta this will become a real family favourite.

Ingredients

For the sauce

  • King prawn shells (from the peeled prawns below)
  • 3 tbsp plain flour
  • 1 onion (chopped)
  • 2 cloves garlic (chopped)
  • 2 tsp tomato purée
  • Half a fish stock cube
  • 200ml water
  • 50ml white wine
  • 50ml olive oil

chef cooking pasta sauce
chef seasoning the pasta sauce

For the pasta

  • 320g fresh spaghetti
  • 16 large sustainable shell-on king prawns (peeled and deveined)
  • 10 cherry tomatoes (sliced)
  • 60g butter
  • 40ml olive oil
  • 1 chilli (chopped)
  • 1 garlic (chopped)
  • Pinch tarragon (chopped)
  • Pinch of parsley (chopped)
  • Salt for seasoning

Method

  • Fry the onions and garlic in the olive oil in a large bottom pan on a moderate heat.
  • Once the onions and garlic have softened, add the prawn shells and cook until they turn pink.
  • Add the tomato purée and cook for a further five minutes.
  • Add the flour and cook for another five minutes.
  • Next, add the water and crumble the half cube of fish stock into the pan.
  • Leave the mixture to cook over a moderate heat for 40 minutes, stirring occasionally.
  • Remove from the heat and use a hand blender to blitz the mixture, including the prawn shells.
  • Pass it through a fine mesh sieve to get a smooth sauce.
  • Bring a large pot of salted water to the boil ready for the pasta.
  • Pour the olive oil into a large frying pan on a moderate heat. When it’s hot, add chilli and garlic and cook until tender.
  • Then add the prawns and cook until pink.
  • Add the spaghetti into the pot of boiling water and cook for three to four minutes until tender.
  • Put the tomatoes and 200ml of your prawn sauce into the frying pan, and turn the heat down to simmer.
  • Add butter and stir to give it a silky finish.
  • Drain the spaghetti and add to the sauce.
  • Finish with chopped herbs and serve.

Serves four

chef tosses the pasta in a skillet

If you would prefer us to cook for you, we’d love to welcome you to CUT at 45 Park Lane where you can discover more of Elliot Grover’s delectable dishes.

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