Ingredients

• 1 tbsp olive oil
• 3 prawn heads and shells
• crushed (see below)
• ½ onion
• finely chopped
• 1 garlic clove
• finely chopped
• 150ml/5fl oz water
• ½ fish stock cube
• 1 tsp tomato purée
• ½ lemon
• juice only
• 50ml/2fl oz beer
• 25g/1oz butter
• salt and freshly ground black pepper
• 1 tbsp olive oil
• ½ red pepper
• chopped
• 3 spring onions
• sliced
• 100ml/3½fl oz double cream
• 3 king prawns
• shells and heads removed and reserved
• but tails left on
• de-veined
• 2 tbsp chopped fresh parsley
• 150g/5½oz cooked spaghetti
• ½ tbsp chopped fresh tarragon
• pinch paprika
• crusty bread

Directions

• For the stock
• heat the oil in a saucepan and gently fry the prawn heads and shells
• onion and garlic for 3-4 minutes.
• Add the water and crumble in the stock cube. Add the tomato purée
• lemon juice and beer and bring to a gentle simmer. Simmer for 4-5 minutes
• until slightly reduced. Stir in the butter and season
• to taste
• with salt and freshly ground black pepper. Pass through a sieve into a clean bowl.
• For the sauce
• heat the oil in a frying pan and gently fry the red pepper and spring onions for 2-3 minutes. Add the prawn stock to the pan and pour in the cream. Bring to a gentle simmer
• then add the prawns and poach for 2-3 minutes
• or until they have turned pink. Stir in the parsley.
• To serve
• add the cooked spaghetti to the pan with the sauce and stir to coat. Place into a warm serving dish
• garnish with tarragon and paprika and serve with crusty bread.