This prawn pasta recipe brings together those classic summer flavour combinations; spaghettini (a light spaghetti) with garlic, chilli, prawns, fresh cherry tomato and rocket. Perfect any night of the week or for a long weekend lunch.

20 Minutes. Australian Sustainable Seafood. 

Serves 2.

300g fresh Australian prawns
1 lemon
250g spaghettini
12 cherry tomatoes
3 cloves of garlic
1 long red chilli
30g rocket

Cook pasta
Fill a large pot with water and bring to the boil with a teaspoon of salt. Add pasta, stirring frequently, cook for 7 minutes.

Cook prawns
While pasta is cooking, place generous drizzle of olive oil in a pan on a medium heat. Sauté prawns, crushed garlic and finely chopped chilli (to your taste). Sauté for 2 minutes until the prawns change colour. Season with salt and pepper and add the halved cherry tomatoes. Cook, stirring for a further minute.

Finish & serve
Drain pasta and combine in pan with cooked prawns. Add lemon juice and toss to combine. Place in bowls, with a generous drizzle of olive oil and top with fresh rocket. Serve immediately. 


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February 10, 2016 by Timothy Ryder
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