500 g raw peeled prawns tails intact
1 garlic clove crushed
1 tblsp olive oil
375 g fettuccine
250 g punnet cherry tomatoes quartered
1 tblsp drained baby capers
1 small red chilli finely chopped
½ cup chopped fresh parsley
2 tsps finely grated lime rind
¼ cup lime juice (60 ml)
⅓ cup extra olive oil (80 ml)
salt and pepper to taste
- Toss prawns with garlic and oil in a bowl.
- Add pasta to a large pan of boiling, salted water. Boil, uncovered, for about 12 minutes or until just tender. Drain well. Return to pan. Cover to keep warm.
- Meanwhile, heat a frying pan over high heat. Add prawns. Cook, on both sides, for about 2 minutes, or until lightly browned and cooked through. Transfer to a large bowl.
Add tomatoes, capers, chilli, parsley, rind, juice and extra oil to prawns. Season with salt and pepper. Stir gently to combine.
- Combine pasta with prawn mixture. Toss well. Serve.