September 19, 2017

Linguine with Prawns, Chilli, Garlic & Rocket

Ingredients

340g Heinz Gluten Free Linguine
1/3 cup (80ml) extra virgin olive oil
5 garlic cloves, thinly sliced
1 tsp dried red chilli flakes
1 tsp finely grated lemon zest
Large pinch of salt
20 large green king prawns, peeled, deveined, tails intact
60ml (1/4 cup) white wine
1 tbs lemon juice
1 large bunch rocket, leaves shredded, stems trimmed

METHOD

Step 1

Cook linguine in a large saucepan of salted boiling water, according to packet instructions. Drain well and return to pan.

Step 2

Meanwhile, heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the garlic, chili flakes, lemon zest and salt, stir for 30 seconds or until aromatic. Add the prawns and cook, stir for 2 minutes or until golden brown and just cooked through. Add wine, simmer until reduced by half. Remove from heat.

Step 3

Add the prawn mixture to hot pasta with lemon juice, remaining olive oil and rocket, toss until well combined. Serve immediately with freshly ground black pepper.