Being Australian, we love our seafood, but if you aren't so confident with cooking the delights of the sea, then have a crack at this easy pasta dish. It's a great way to introduce prawns (or shrimp) to your repertoire and makes a tasty mid-week meal.
- 1 tbsp olive oil
- ½ cup panko breadcrumbs
- 1 cup continental parsley leaves, roughly chopped
- 2 lemons, zest finely grated
- ¼ tsp dried chilli flakes
- sea salt flakes, to taste
- black pepper, to taste
- 250 g linguini
- 1 tbsp olive oil
- 1 tbsp olive oil, extra
- 1 garlic clove, crushed
- 500 g medium green prawns, peeled and tails left on
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.
Heat oil in a large frying pan and toast the panko crumbs over a medium heat until golden brown. When brown remove from the pan and place into a mixing bowl. Add the parsley, lemon rind, chilli flakes, salt and pepper and toss to combine, set aside.
Cook linguine in boiling water until al dente. When draining reserve a little (approximately ½ cup) of cooking liquid.
Heat extra oil in a large frying pan over a high heat and add the prawns and garlic and sauté until for 5 minutes until the prawns change colour and are cooked through.
Add the pasta to the prawns in the frying pan with a little splash of the pasta cooking liquid and toss to combine.
Arrange the pasta and prawns on a serving plate and sprinkle liberally with the gremolata crumb. Serve immediately.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.