Zesty Lemon & Garlic Prawn Linguine
Words & Photography by Jacob Leung
The best thing about this dish is that it is cross seasonal and can be enjoyed all year round! The zesty citrus burst is well balanced with the chilli and garlic, and the cooked prawns entwined and tangled through the linguine are the saving grace. I love this dish for a quick 10 minute meal with a nice chilled cider. Pure bliss!
500g peeled green prawns (tails intact)
1 long red chilli
Zest of 2 lemons
1/2 cup lemon juice
3 garlic cloves
1/2 cup olive oil
Freshly shaved pecorino
In a food processor pulse the chilli, garlic, lemon zest and juice.
Place a pan on medium to high heat. Add the olive oil and allow it to heat up. Fry off the lemon and garlic mixture for 30 seconds. Add the green prawns to the pan and fry off for about 4 minutes or till cooked.
Cook the pasta according to packet instructions.
Once the pasta is cooked and drained, toss the prawn and oil mixture through the pasta along with the fresh rocket till evenly coated.
Twirl into pasta bowls and sprinkle with freshly shaved pecorino, sea salt and cracked pepper.