400 g spaghetti
1 orange, segmented, chopped, juice reserved
⅓ cup lime juice
1 clove garlic, crushed
1 tsp sugar
200 ml cream
Salt and freshly ground black pepper, to season
2 tbsp olive oil
16 fresh king prawns, peeled, deveined, tails intact
1 cup basil leaves, thinly sliced lengthways
1 tsp chilli flakes, to serve
¼ cup pine nuts, toasted, to serve
lime, halves, to serve
- Cook spaghetti in a large saucepan of boiling water following pack instructions. Drain and return to saucepan.
- Combine reserved orange juice, lime juice, garlic and sugar in a small saucepan over a medium-high heat. Bring to the boil. Reduce heat to low, add cream and simmer for 5-7 minutes or until slightly thickened. Season with salt and pepper.
- Heat oil in a large frying pan over a high heat. Add prawns and cook for 2-3 minutes or until golden brown. Transfer to a plate and cover to keep warm.
- Stir orange segments, basil and cream sauce through cooked spaghetti. Season, then divide among serving plates with prawns on the side. Sprinkle over chilli flakes and pine nuts. Serve with lime halves.