2 tablespoons olive oil
10 raw, medium-sized prawns, peeled
2 cloves garlic, chopped
1 long red chilli, seeded and chopped
1½ tablespoons lemon juice
¼ cup basil, shredded
salt and cracked black pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring a large saucepan of salted water to the boil and cook pasta until al dente. Drain and keep warm.
Heat oil in a non-stick frying pan over medium heat. Add the prawns, garlic and chilli and cook for 3 minutes or until the prawns are golden.
Stir through the lemon juice and basil. Toss the prawn mixture through the pasta, seasoning it with plenty of salt and pepper.