Prawn Penne alla Vodka

Finely dice the shallot, mince the garlic, chop the parsley, and cut the lemon into wedges.

Pat the prawns dry with kitchen paper and set aside.

Heat the olive oil in a large frying pan over medium heat.

Add the shallot and cook until softened and translucent.

Add the garlic and chilli flakes. Cook until fragrant, stirring constantly so the garlic doesn't burn.

Pour in the vodka and cook until the alcohol has evaporated.

Add the tinned chopped tomatoes. Season with salt and pepper. Simmer until thickened and rich.

Stir in the double cream until the sauce turns a blush pink colour and simmer gently.

Add the prawns and cook, stirring occasionally, until pink and just cooked through. Check with a thermometer that the internal temperature has reached 63°C (145°F).

Meanwhile, cook the penne in heavily salted boiling water until al dente. Reserve 100ml of pasta water, then drain.

Add the drained pasta to the sauce and toss to coat, adding splashes of reserved pasta water as needed to loosen.

Serve immediately, scattered with fresh parsley and with lemon wedges on the side.