Spicy Prawn Linguini Aglio e Olio

How to make Spicy Prawn Linguini Aglio e Olio

Prep Time: 10 minutes        |        Cook Time: 8 - 10 minutes        |        Serves: 4

Ingredients

• 280g The Fishmonger garlic prawns
• 375g Remano free range egg pasta linguine
• 1 lemon, juiced and zested
• 2 tbsp The Olive Tree extra virgin olive oil
  
• 6 cloves garlic, thinly sliced
• 2 tbsp fresh flat leaf parsley, chopped
• 1 small red chilli, finely sliced
• Salt and black pepper, to season
  
• 50g Westacre Dairy shredded parmesan cheese

Method

1. Cook linguine as per packet instructions. Drain then set aside. Keep 1 cup of the hot pasta water aside.
2. Heat a large frypan, medium heat, with 1 tablespoon of olive oil. Add garlic and lightly fry while stirring until garlic is a light golden brown. Remove from pan. Add prawns and cook each side for approximately 2 minutes or until pale pink.
3. Add garlic and pasta and toss to combine, adding a dash. Season to taste. Add lemon juice, parmesan and parsley. Add 1 tablespoon of olive oil and coat pasta. Toss to heat through. Add a dash of pasta water if you need.
4. Season with cracked black pepper. Garnish with finely sliced chilli and lemon zest. Serve with crunchy garlic bread.

Option: You can swap parmesan for Emporium Selection Grana Padano grated cheese.