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Samphire with prawns fussili

Course: Main Course
Cuisine: Moder British
Servings: 4


  • 80 gr samphire rinsed
  • 250 gr king prawns I used frozen
  • 150 ml single cream
  • A knob of butter
  • ½ teaspoon chilli flakes
  • 1 clove of garlic
  • 1 lemon for its zest
  • 1 pack of fusilli


  • Boil the water and add in your fusilli. It’s the perfect multitasking dish, they cook whilst you make the sauce.
  • Heat up a shallow pan and melt the butter. Once melted add in the chilli flakes and crashed clove of garlic.
  • Follow with the thawed prawns and sizzle for a few minutes and add in the cream.
  • Bring the heat up for a few minutes and add in the samphire. Give your sauce a good stir and add the lemon zest last.
  • Drain the pasta and slowly immerse in the sauce. You are ready to serve.