Recipe Ideas

Green Goddess Prawns

1 month ago, 4 min read

Green Goddess Prawns

Brighten up your pasta offering with this fresh and vibrant Green Goddess Prawns dish. Tender conchiglie pasta is tossed in a velvety green goddess sauce made with basil, parsley, chives, cashews, spinach, avocado and Parmesan—delivering herbaceous depth and creamy richness in every bite. Juicy prawns bring a touch of luxury and protein, making this a well-balanced, feel-good option perfect for lunch or lighter dinner menus.

Recipe created exclusively for Chefs’ Selections by Chloe Quinlan, MasterChef quarter-finalist.

Plant-Forward Luxury: This dish captures the ‘Green Goddess’ trend perfectly, combining nutrient-rich herbs and vegetables with premium prawns for a vibrant, Instagram-worthy plate that satisfies health-conscious diners without compromising on indulgence.

Ingredients

For the Green Goddess dressing:

Small handfulFresh Parsley

Small handfulFresh Basil

Small handfulFresh Chives

50gParmesan (grated)

Juice of 1Lemon

Small handfulChefs’ Selections Cashews

2 tspChefs’ Selections Garlic Purée

Small handfulFresh Spinach

3Spring Onions (roughly chopped)

1Ripe Avocado

200mlChefs’ Selections Extra Virgin Olive Oil

1 tspSalt

½ tspBlack Pepper

For the rest:

1 tbspChilli Oil

200gChefs’ Selections Extra Large Coldwater Prawns

250gChefs’ Selections Conchiglie

Small handfulFresh Basil Leaves

Small handfulParmesan Shavings

PinchSalt (for pasta water)

To garnishCrushed Chillies

To garnishCracked Black Pepper

Method

Start by boiling your water, adding a pinch of salt and conchiglie and boiling for 10-12 minutes until al dente.

Meanwhile, add all green goddess ingredients into a blender with 1 tsp of salt and ½ tsp of pepper and blitz until smooth.
Add a little more oil to loosen if required.

Heat the chilli oil over medium heat in a large, non-stick pan and add the prawns, cooking both sides for a couple of minutes until pink.
Remove from the heat and set aside.

Once your pasta is ready, drain in a colander (reserving a ladle of pasta water to loosen your conchiglie later).
Return your pan to medium heat and add your conchiglie, 4 tbsp of green goddess dressing and a little of the reserved pasta water and mix until combined and heat through before serving into pasta bowls.

Finish with a sprinkle of chilli oil, crushed chillies, fresh basil, Parmesan shavings and cracked black pepper.
Serve immediately whilst hot.

Make extra green goddess dressing—it keeps well in the fridge for up to 3 days and works brilliantly as a dip for vegetables or spread for sandwiches. Don’t overcook the prawns to maintain their tender texture.

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