PRAWN PASTA
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INGREDIENTS
- 225g linguine pasta
- 500g large prawns, peeled and deveined
- 3 tablespoons olive oil
- 4 cloves garlic
- 1 teaspoon red chili - more or less depending on your preference of spicy
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Grated Parmesan cheese - good quality Parmesan
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METHOD
1. The pasta
- Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
2. The sauce
- In a large skillet, heat olive oil over medium heat. Add garlic and chili. Sauté for about 1-2 minutes or until the garlic becomes fragrant and lightly golden.
- Add the prawns to the skillet and cook until they turn pink and opaque, approximately 2-3 minutes per side.
- Stir in the lemon zest, lemon juice, capers, and half of the chopped parsley. Cook for an additional 1-2 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
3. Combine
- Add the cooked linguine to the skillet, tossing everything together to ensure the pasta is well coated with the flavors. If needed, you can drizzle a bit more olive oil to prevent sticking.
4. Serve
- Garnish with the remaining fresh parsley and, if desired, sprinkle with lots of delicious grated Parmesan cheese.
- Serve the Prawns Linguine immediately in a beautiful big serving platter. We love to serve ours with lemons cut into halves all around the outside of the dish.
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