Archive of BBC Food Recipes

Prawns wrapped in pasta

Prep time 1-2 hours
Cook time 1-2 hours
Serves 4
From Saturday Kitchen


  1. First make the pasta. Mix the flour and eggs together until you get a dough.

  2. Knead for about five minutes, then wrap in cling film and place in the fridge for about an hour.

  3. Roll out the pasta in a thin sheet, approx. 1 mm in thickness.

  4. Dust the sheet of pasta with some flour and carefully roll it up loosely. With a sharp knife, slice into ribbons like tagliatelle.

  5. Set aside and cover with cling film so the pasta does not dry out.

  6. To make the pesto, place all the ingredients in a mixer and whiz until you get a smooth consistency. Set aside.

  7. Take the prawns, remove the shells leaving the head and tail, and with a sharp knife make an incision in the spine and remove the black line.

  8. Fill with two anchovy fillets and close. Take a handful of pasta ribbons and wrap around the prawn from head to tail.

  9. Heat abundant oil in a fryer or deep pan and deep-fry the prawns for a couple of minutes.

  10. Remove and drain on kitchen paper and season with salt.

  11. Place some pesto sauce on a plate and place a prawn on top and serve immediately.


  • 4 large prawns
  • 8 anchovy fillets
  • salt
  • olive oil for frying

For the pasta

  • 200g/7oz 00 flour
  • 2 eggs
  • Or use shop bought, fresh, tagliatelle

For the pesto

  • 100g/3½oz fresh basil leaves
  • 1 garlic clove
  • 200ml/7fl oz olive oil
  • 1 tbsp pine kernels
  • 3 tbsp parmesan cheese, grated
  • salt

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Prawns wrapped in pasta

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