Lin­guine with Prawns, Chilli & Parme­san Crumbs

Recipes+ - - Contents -

SERVES 4 PREP 15 min­utes COOK 15 min­utes

NUTRITION 2245kJ; 27g fat (11g sat); 15g pro­tein; 50g car­bo­hy­drate; 8g fi­bre a serve COST $3.50 a serve

1 cup soft fresh bread­crumbs ½ cup freshly grated parme­san 2 tea­spoons veg­etable or olive

oil, plus 2 tea­spoons ex­tra 325g lin­guine

350g un­cooked prawns,

peeled, de­veined, tails in­tact 2 cloves gar­lic, thinly sliced 1 fresh long red chilli,

thinly sliced

1 ta­ble­spoon lemon juice 2 tea­spoons finely grated

lemon zest

¼ cup coarsely chopped

flat-leaf pars­ley

Pre­heat oven to 200ºC/180ºC fan-forced. Line an oven tray with bak­ing pa­per. Com­bine bread­crumbs and parme­san on pre­pared tray. Driz­zle with oil; toss to com­bine. Bake for 10 min­utes, stir­ring

oc­ca­sion­ally, or un­til crumbs are golden brown.

Mean­while, cook pasta in a large saucepan of boil­ing salted wa­ter for 10 min­utes or un­til ten­der. Drain; re­serv­ing ¼ cup of cook­ing liq­uid.

Heat ex­tra oil in a large fry­ing pan over mod­er­ate heat. Cook and turn prawns for 2 min­utes or un­til they change colour and curl. Add gar­lic and chilli; cook and stir for 30 sec­onds or un­til fra­grant.

Add pasta, re­served cook­ing liq­uid, juice, zest and pars­ley to prawn mix­ture; toss for 2 min­utes or un­til heated and com­bined. Serve sprin­kled with parme­san crumbs.

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