Ingredients
250g linguine
500g peeled, raw banana prawns
3 cloves garlic, crushed
½ teaspoon chilli flakes
¼ cup extra virgin olive oil
500g tomatoes, chopped
1 teaspoon finely grated lemon rind
1 cup coarsely chopped fresh parsley
¼ cup pine nuts, toasted
Extra virgin olive oil and lemon wedges, to serve
Method
-
Cook pasta in a large saucepan of boiling, salted water for about 10 minutes, or until tender. Drain. Cover to keep warm.
-
Meanwhile, toss prawns in a large bowl with garlic and chilli.
-
Heat 1 tablespoon of the oil in a large, deep non-stick frying pan over a medium to high heat. Add prawns in two batches. Cook, in a single layer for about 2 minutes on each side, or until prawns lightly browned. Return all prawns to pan.
-
Add tomatoes, rind, pasta and remaining olive oil. Season with salt and pepper. Gently toss over heat for about 2 minutes, or until combined and hot. Remove pan. Stir in parsley and nuts.
-
Divide among serving bowls. Drizzle with a little extra oil. Serve with lemon.
