Linguine with Prawns, Chilli & Parmesan Crumbs
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,
1 tablespoon lemon juice 2 teaspoons finely grated
¼ cup coarsely chopped
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.