Ingredients
750 g dried spaghetti pasta
Olive oil
600 g raw green banana prawns, peeled and deveined
1-2 long red chillies, finely chopped (remove the seeds if you prefer it mild)
6 garlic cloves, crushed
½ cup white wine
2 lemons, zested and wedged
120 g baby leaf rocket
1/3 cup parsley, finely chopped
grated parmesan to serve
Preparation
Bring a large saucepan of salted water to boil, throw in the spaghetti and cook until al dente according to packet instructions.
Meanwhile, heat a large frying pan over medium heat and add a splash of olive oil. Throw in the prawns, chilli and garlic, and cook for a few minutes until the prawns start to change colour. Pour in the wine and let it simmer until it’s reduced by half. Transfer the cooked pasta directly from the saucepan into the frying pan using a pair of tongs. Now add the lemon zest, rocket, parsley, a good drizzle of olive oil, freshly squeezed lemon juice and give it a toss. Serve with parmesan cheese, lemon wedges and the Tomato and Basil Salad.
