Prawn and dill shells

Invoke images of Italy in no time at all with this creamy and zesty pasta sauce. Juicy, fresh prawns complete this dish and make it perfect for lunch or dinner.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Prawn and dill shells
  • 250 gram small pasta shells
  • 1 cup frozen peas
  • 2 bunch (340 grams) asparagus, cut into 3cm lengths
  • 2 teaspoon finely grated lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoon finely chopped dill
  • 1/4 cup cream
  • 1/3 cup sour cream
  • 300 gram fresh, small, cooked, peeled prawns


Prawn and dill shells
  • 1
    In a large saucepan of boiling salted water, cook pasta for 8-10 minutes or until pasta is tender, adding peas and asparagus for the last 2 minutes of cooking. Drain.
  • 2
    Meanwhile, combine zest, juice, dill, cream and sour cream in a large heatproof bowl.
  • 3
    Add pasta, peas, asparagus and prawns to cream mixture. Toss to combine. Serve warm.


Use 1 cup shredded cooked chicken instead of prawns. Replace the lemon zest and juice, dill, cream and sour cream with 1 cup bought caesar dressing.