LINGUINE WITH PRAWNS, CHILLI & PARMESAN CRUMB

SERVES 4 PREP 15 MINS COOK 15 MINS

• 500g linguine

• 2 tbsp olive oil

• 750g green prawns, peeled, deveined, tails intact

• 2 garlic cloves, thinly sliced

• 2 fresh long red chillies, thinly sliced

• 1 lemon, juice, grated zest

• ½ cup roughly chopped parsley

• 2 tbsp olive oil PARMESAN CRUMB

• 1 cup fresh breadcrumbs

• ½ cup finely grated parmesan

• 2 tsp olive oil

1 Preheat oven to 180°C fan-forced. Line an oven tray with baking paper.

2 In a large saucepan of boiling salted water, cook pasta following packet instructions. Drain, reserving ¼ cup cooking water. Set aside.

3 PARMESAN CRUMB Meanwhile, toss breadcrumbs and parmesan on tray. Drizzle with oil. Season. Bake 8-10 mins until golden and crunchy. Set aside.

4 In a large frying pan, heat oil on high. Saute prawns, garlic and chilli 3-4 mins, tossing, until prawns are cooked through.

5 Toss pasta, reserved cooking water, lemon juice and zest through prawn mixture. Cook 1-2 mins, tossing until heated through. Toss parsley and olive oil through. Serve sprinkled with parmesan crumb.