Paccheri with Gorgonzola, pepper and red prawns

Ingredients

• 320 gpaccheri
• 400 gred prawns
• 440 gGorgonzola
• 240 gsingle cream
• 1lemon, for the zest
• 40 gextra-virgin olive oil
• 20 gblack pepper
• as neededfine salt

Instructions

1. 1

   Clean the prawns

   Clean the prawns, keeping the heads but removing the shells and intestines. Snip off the eyes with scissors and put the heads in a tall blending beaker.

2. 2

   Blend the heads

   Add the olive oil to the prawn heads and blend with a hand blender to make an emulsion.

3. 3

   Strain and season

   Once smooth, pass the mixture through a sieve to make a concentrated red prawn sauce. Season the prawns with salt, oil and lemon zest.

4. 4

   Toast the pepper

   Toast the ground black pepper in a frying pan over low heat for a few minutes. Meanwhile, put the cream and Gorgonzola in a saucepan.

5. 5

   Make the cheese sauce

   Whisk the cream and Gorgonzola together, then add three-quarters of the toasted pepper. Stir until the sauce is thick and smooth.

6. 6

   Cook the pasta

   Cook the paccheri in salted boiling water. Transfer the Gorgonzola sauce to a larger saucepan or frying pan, adding a little pasta water if needed. Two minutes before the pasta is done, add it to the sauce.

7. 7

   Finish the paccheri

   Finish cooking over medium heat, stirring so the pasta becomes creamy. Plate the paccheri with the Gorgonzola sauce.

8. 8

   Add the toppings

   Top with the red prawns, lemon zest, a few drops of the prawn cream and the remaining toasted pepper. Serve straight away.

What is paccheri with Gorgonzola and red prawns?

Paccheri are broad, tube-shaped pasta from southern Italy, often used with substantial sauces that cling to their surfaces and collect inside the tubes. This version combines Gorgonzola and cream with red prawns and a peppery finish.

The method brings together a smooth cheese sauce and a concentrated dressing made from the prawn heads. Lemon zest adds a bright aromatic note against the richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1050 calories, 55g protein, 58g carbs, 66g fat.

Most of the carbohydrates come from the paccheri, while Gorgonzola, cream and olive oil provide much of the fat. The cheese and prawns contribute protein; serve a moderate portion alongside salad or vegetables to balance the plate.

The ingredients that shape the sauce

Gorgonzola: this soft blue cheese melts into the cream to make the sauce savoury and full-bodied. Whisk it until smooth before adding the pasta.

Red prawns: the heads are blended with oil and strained, so their flavour becomes a small, concentrated finishing sauce. Keep the cleaned prawns for topping the plated pasta.

Getting the pepper right

Low heat: toast the ground pepper gently for a few minutes, keeping it moving and watching that it does not scorch. The recipe reserves a quarter for the final garnish.

Three-quarters: stir most of the toasted pepper into the cream and cheese. Adding it in stages gives the sauce and the finished dish a peppery aroma.

How to finish the sauce

Pasta water: move the sauce to a pan large enough to hold the paccheri and loosen it with a little cooking water if necessary. Add the pasta two minutes before it finishes boiling.

Tossing: stir over medium heat for the final two minutes so the sauce coats the tubes. The finished sauce should look smooth and cling to the pasta rather than sit as a separate pool.

Prawn-head dressing and lemon

Straining: blend the heads with oil until emulsified, then sieve the mixture to remove the solids. This produces a concentrated dressing to use in small drops at the end.

Lemon zest: season the prawns with zest and use a little more over the plated pasta. Add it at the finish to keep its fragrance noticeable.

Serving the dish

Serve the paccheri as soon as they are tossed with the sauce, while the cheese is creamy. Add the prawns, a few drops of prawn dressing and the remaining pepper at the table or just before serving.

A crisp green salad or simply dressed vegetables make a fresh accompaniment to this rich pasta. Keep any side dish lightly seasoned so it does not compete with the Gorgonzola.

Recipe notes & tips

• Remove the prawn intestines carefully while keeping the heads for the dressing.
• Use low heat when toasting the pepper so its flavour develops without burning.
• Reserve some pasta cooking water before draining, as it can help loosen the cheese sauce.
• Add the paccheri to the sauce two minutes before the end of its cooking time.
• Finish with the prawn dressing a few drops at a time, since it is concentrated.

Variations

• Use another blue cheese: choose a similar soft cheese and melt it into the cream.
• Add chilli: include a little chilli with the toasted pepper for a warmer finish.
• Try another pasta shape: use large tubes that can hold the creamy sauce.
• Add herbs: finish with finely chopped parsley for a fresh note.
• Serve with vegetables: add lightly cooked greens alongside the pasta.

Common mistakes to avoid

• Burning the pepper: keep the pan on low heat and stir it as it toasts.
• Skipping the sieve: strain the blended prawn heads to remove the solids from the dressing.
• Overheating the sauce: warm the cream and Gorgonzola gently, whisking until smooth.
• Adding all the pasta water: loosen the sauce with a little at a time so it remains creamy.
• Adding the prawns too early: keep them for the final topping as directed, rather than mixing them into the pasta sauce.

How to store

Refrigerate leftovers promptly in a sealed container and use within 1–2 days. Reheat gently in a pan with a splash of water, stirring until warmed through; the sauce may be thicker after chilling.

Frequently asked questions