Mat's Recipe Of The Week

Serves 4

24 king prawns peeled Pasta: 1 egg plus 1 extra yolk 3/4 cup plain flour 1 tablespoon squid ink tablespoon olive oil Gremolata: 3 teaspoons lemon zest 2 teaspoons minced parsley 2 minced garlic cloves

Sauce: 1/4 cup butter 1 chopped onion 2 minced garlic cloves 1 teaspoon lemon zest 1/2 cup cream 1/4 teaspoon salt 1/8 teaspoon pepper 100g chopped cream cheese 2 tablespoons lemon juice 2 teaspoons minced parsley

Mix all the pasta ingredients together in a bowl until a smooth dough is formed. If it's too wet add some more flour. Pass through a pasta maker and cut using preferred setting. I like fettuccine with this one.
Combine gremolata ingredients together in a bowl and set aside.
In a large pan, heat butter over medium-high heat. Add onion and stir 2-3 minutes. Add garlic and lemon zest and cook for 1 minute longer. Add in cream, salt and pepper. Whisk in cream cheese until melted. Cool slightly. Stir in lemon juice. Add pasta and toss to combine over medium heat.
Cook the prawns in a little olive oil in a pan over medium heat until just cooked through, about 1-2 minutes per side, depending on size. As the prawns are already peeled you can easily see when there is no more translucency.
Arrange pasta and prawns on 4 plates. Sprinkle with some parmesan cheese and garnish with the gremolata.

Enjoy it with these perfectly matched wines