This prawn and artichoke heart pasta is full of flavour and ready in 12 minutes. It’s perfect for quick midweek food but smart enough for a celebratory meal too.
In this prawn and artichoke pasta, the feta melts. Yes, I didn’t know that feta melts but in this dish it does. And it creates a creamy, flavourful back cloth for the prawns and artichoke hearts. Some lime zest and a squeeze of lime juice, lots of fresh coriander over hot pasta and you have this dish in a nutshell.
We are loving this prawn and artichoke heart pasta right now. I love it because I can pretty much make it in no time at all with a baby on my hip. I do have to put GP down to chop the coriander and zest the lime, but that’s pretty much it. The rest I can do with her in my arms. Dave is loving the prawns, lime and artichoke. Dave was surprised that this has feta in it. I enjoy feta, Dave doesn’t normally, but he is all over this pasta.
I’m not going to lie, I feel pretty awesome when he comes home from work, I have baby in arms and present him with a bowl of this prawn and artichoke heart pasta. Oh yes, I say to myself, I can do anything if I can make food as good as this one handed. That is a good feeling, but this dish is even better if the kids are asleep, there is chilled white wine on the side and a leafy green salad too. Ooo and for pudding, a Raspberry and Walnut Chocolate Brownie with some good vanilla ice cream. This is all fantasy as we have yet to manage that one. Three minutes after Dave came home and I had baby in my arms, I managed to pour her puree all over her (less haste more speed Holly) so the idyll image quickly turned. But my point is that, given it only takes 12 minutes to make, you can dine on this after the kids are down, with the wine and the salad and definitely brownies to follow – and live the dream!
I can’t take the credit for this dish. It came via word of mouth from some of my folks’ oldest friends. When Mum has eaten something great she will come home excited. I love those moments when someone has had a fantastic experience and wants to share it with you. She reported on the ingredients in this dish but I then promptly forgot about it. Until recently, that is, when I was looking at some prawns in the freezer and wondering what to do with them. I could remember prawns, artichoke hearts and feta. The first time we tried it I made it with the juice and zest of a whole lime and spring onions. I loved the prawns, feta, artichoke hearts and coriander but the spring onions didn’t seem to add much. Also, although the lime juice was great, there was too much and it rather drowned the rest of the dish. So the recipe below has all the lime zest, but just a squeeze of juice. Then I serve it with a wedge of lime so you can add as you want.
Prawn and artichoke heart pasta
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 12 minutes
- Yield: 2
- 140g pasta
- 1 tbsp oil
- 225g raw large prawns
- 100g artichoke hearts, roughly chopped
- Zest of one lime
- 100g feta, crumbled
- 15g coriander, roughly chopped
- 2 wedges of lime to serve
- Cook the pasta according to the packet instructions.
- While the pasta cooks, heat the oil in a frying pan until hot, add the prawns and fry until pink – a few minutes.
- Add in the artichoke hearts, lime zest and feta. Stir well. Cook for about 30 seconds until some of the smaller bits of feta start to melt; add most of the coriander. Drain the pasta and pour the sauce over.
- Sprinkle with the remaining coriander and serve with a wedge of lime. Enjoy with a glass of wine and hopefully no baby puree.