prawns Ramp-y

Ingredients for prawns Ramp-y

• 45ml extra-virgin olive oil, plus more for drizzling

• 1 bunch ramps (about 170g ), bulbs and greens separated, bulbs halved lengthwise, greens torn into (2"–3") pieces

• 3 garlic cloves, thinly sliced

• 1/2 teaspoons mild red pepper flakes (such as Maras, Urfa, or Aleppo-style), plus more for serving

• 120ml dry white wine

• 575g large prawns, peeled, deveined, preferably tails left on

• 4 tablespoons unsalted butter

• Kosher salt

• 1/2 lemon

How to make prawns Ramp-y

Combine 45ml oil and ramp bulbs in a large skillet. Set over medium heat and cook, tossing occasionally, until bulbs are softened but have not taken on any colour, 6–8 minutes. Add garlic and 1/2 teaspoons mild red pepper flakes and cook, tossing occasionally, until garlic is softened, about 3 minutes. Add wine and increase heat to medium-high. Let cook, stirring occasionally, until wine is reduced by half, about 2 minutes. Add ramp greens, prawns, and butter to pan. Season with salt and cook, tossing occasionally, until ramp greens are wilted, prawns turn pink, and butter is melted, about 3 minutes. Remove skillet from heat. Finely grate zest from lemon half over prawns, then squeeze in juice.

Transfer prawns to a platter. Sprinkle with more mild red pepper flakes and drizzle with plenty of oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.