serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 250 g spaghetti or linguine
- ¼ cup (60 ml) extra virgin olive oil
- 300 g green king prawns, peeled, deveined, patted dry
- 6 garlic cloves, finely chopped
- 1 red bird’s eye chilli, finely chopped
- 250 g cherry tomatoes, halved
- Salt and black pepper
- 1 lemon, juiced
- ½ cup flat-leaf parsley, roughly chopped
Instructions
- Bring a large saucepan of salted water to the boil, then cook the pasta according to the package directions.
- Meanwhile, heat the olive oil in a large frying pan over medium-high heat. Once hot, add the prawns and cook until lightly browned on both sides. Use tongs to remove the prawns to a plate. Add the garlic and chilli to the pan and cook for 1 minute, or until the garlic is lightly golden. Return the prawns to the pan with the cherry tomatoes, a generous pinch of salt and pepper and lemon juice. Cook, stirring, until the tomatoes soften and the prawns are cooked through.
- Once the pasta is al dente, reserve a cupful of pasta cooking water, then drain. Add the drained pasta to the pan with the sauce with the parsley and as much pasta cooking water as you like to create the perfect saucy consistency. Toss the pasta gently in the sauce, then season to taste with salt and pepper.
- Divide the aglio olio pasta with prawns between plates and serve.
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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.
