serves
2
cook
30 minutes
serves
2
people
cooking
30
minutes
Ingredients
200g linguine
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
Instructions
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.
Cook's Notes
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.
