Linguine with Prawns, Chilli and Parmesan Crumb
SERVES , COOK AND PREP: MINS
INGREDIENTS 500g linguine
750g green prawns, peeled, deveined, tails intact
2 garlic cloves, thinly sliced 2 fresh long red chillies, thinly sliced
1 lemon, juice, finely grated zest
½ cup roughly chopped parsley
2 tbsp olive oil
PARMESAN CRUMBS 1 cup fresh breadcrumbs ½ cup finely grated parmesan
2 tsp olive oil
METHOD
1 Preheat oven to hot, 200C. Line an oven
2 tray with baking paper. In a large saucepan of boiling, salted water cook pasta following packet instructions. Drain, reserving ¼ cup
3 cooking water. Set aside. PARMESAN BREADCRUMB Meanwhile, toss breadcrumbs and parmesan on tray. Drizzle with oil. Season. Bake 8-10 minutes until golden 4 and crunchy. Set aside. In a large frying pan, heat oil on high. Sauté prawns, garlic and chilli 3-4 minutes, tossing, until prawns
5 are cooked through. Toss pasta, reserved cooking water, lemon juice and zest through prawn mixture. Cook 1-2 minutes, tossing until heated through. Toss parsley and olive oil through. Serve sprinkled with parmesan crumb.