Pasta Salad with Prawns and Scrambled Egg
Ingredients for 4 people
- 2 eggs
- 2 dessert spoons fresh cream
- Salt
- 100 g prawns (fresh or tinned)
- 1 dessert spoon butter
- 1 lime
- 200 g pasta (shells, bows etc.)
- 2 dessert spoons olive oil
- 100 g cress
- 200 g cherry tomatoes
- 75 ml vegetable stock (instant)
- Black pepper
Preparation
If you are camping near the coast then why not buy some fresh prawns for this quick and easy summer recipe? It is worth it, even if you have to peel them yourself: the taste is fantastic. Otherwise, pre-packed, frozen or tinned prawns will do the job too.
Squeeze the lime. Boil the pasta al dente in plenty of salted water, together with the lime peel and a dash of olive oil. Drain, plunge briefly into cold water, drain again and leave to cool slightly. Whip the eggs and cream, season with salt and add the prawns. Heat the butter in a non-stick frying pan, add the egg mix and let it set. Wash and halve the tomatoes and add to the pasta. Mix a dressing using the stock, lime juice, olive oil, salt and pepper. Carefully mix the pasta with the dressing and the prawn-egg mix and serve on plates decorated with cress.
