1 tablespoon olive oil
1kg large raw King prawns, peeled, deveined
50g butter, chopped
1 leek (380g), trimmed, thinly sliced
3 cloves garlic, crushed
¾ cup dry white wine
¼ cup chopped fresh parsley
¼ cup lemon juice
Finely grated romano and lemon halves, to serve
Cook pasta in a stockpot of boiling, salted water until tender. Drain, reserving ¾ cup of the cooking liquid. Return pasta to pot. Cover to keep warm.
Heat oil in a large, deep, non-stick frying pan over a medium to high heat. Add prawns. Cook, stirring for about 5 minutes, or until just cooked. Remove from pan.
Melt butter in same pan over a medium heat. Add leek and garlic. Cook, stirring occasionally, until soft. Add wine. Bring to boil. Simmer for 2 minutes.
Add pasta and reserved cooking liquid to pan. Stir for 2 minutes. Add prawns, parsley and juice. Season with salt and pepper. Stir until hot. Transfer to a serving bowl.
Serve with grated romano and lemon halves.
TIP! Try adding 1 finely chopped red chilli with garlic for a spicy kick. Linguine can be replaced with spaghetti or fettucine. Replace prawns with chicken stir-fry strips for a change.