INGREDIENTS
300 g Green Prawns, Peeled, Tails Intact
1 Garlic Clove, Crushed
½ Cup (125ml) Extra Virgin Olive Oil
400 g Dried Linguine
Finely Grated Zest & Juice Of 2 Lemons
150 g Parmesan, Finely Grated
2 Tsp Freshly Ground Black Pepper
Basil Leaves, To Serve
METHOD
1 Combine prawns and garlic in a bowl and season with salt and pepper. Heat 1/4 cup (60ml) oil in a small saucepan over medium-low heat. Add prawns and gently cook, turning once, for 4-5 minutes until just cooked. Remove from the pan and set aside.
2 Bring a saucepan of salted water to the boil. Add the pasta and cook for 12 minutes or until al dente. While the pasta is cooking, place lemon zest, juice, parmesan, remaining 1/4 cup (60ml) oil and black pepper in a large bowl. Add 1/2 cup of pasta cooking water and whisk to combine. Drain pasta and add to the bowl.
3 Toss pasta to coat for about 2 minutes until cheese has completely melted and pasta is coated in the sauce. Add prawns and toss. Season with salt flakes and divide among bowls. Top with basil to serve.
