In any country with a coastline, you’re bound to find a whole host of prawn recipes central to its cuisine. It’s no surprise, really – these sweet, juicy morsels are delicious, healthy and beautiful to look at, requiring very little (if any) cooking. Italy is no different – prawns of all shapes and sizes (including incredible red prawns) feature heavily in the different regional dishes of the country, pairing them with other local ingredients to great effect. Our collection of Italian prawn recipes means you can bring these flavours into your own kitchen.

Prawns and pasta are a no-brainer – Ilario Vinciguerra’s Linguine with broccoli rabe and Sicilian red prawns and Daniele Usai’s Spaghettone with red prawns and wild fennel are fine examples. Keep things simple with a bowl of Gamberi alla busara or go all-out with Andrea Sarri’s incredible Prawns with foie gras, melon gazpacho and dehydrated capers. And if you’ve managed to get some particularly fresh prawns, try them raw in Mauro Uliassi’s Red prawns with lemon water and pineapple sage flowers.

Remember when buying prawns that fresh is always best, but frozen is fine too. If you’re buying them shell-on, take a look at our video on how to peel prawns here.