Brayden’s Pasta Al Limone
By Brayden Gallop, Business Coordinator
I brought this dish to Christmas last year and it's quickly become a family favourite. It’s light, tangy, and perfect on a hot summers day. Plus, Aussie Christmas wouldn't be Christmas without prawns.
Ingredients
400g Tiger/Banana prawns (your choice - I like the tails still on)
3 cloves of Garlic (you can never have too much though)
500g Linguine pasta
½ cup of Extra Virgin Olive Oil
200g Parmesan Cheese
2-3 Lemons (for juice and a pinch of zest)
3 tsp of ground Black Pepper
Basil leaves to serve
Method
Bring a saucepan of salted water to boil. Add pasta and cook for 11-12 minutes until al dente.
Place lemon zest, juice, parmesan, half of olive oil, pepper, ½ cup of pasta water and mix well to combine.
Season prawns with salt, pepper and diced garlic. Use other half of olive oil to heat pan over medium/high heat. Add prawns for 4 to 5 minutes turning once until just cooked.
Drain pasta and while hot add to sauce bowl. Mix until the parmesan has melted through.
Mix through prawns.
Season with lemon, salt, pepper, parmesan and garnish with basil and lemon slices to serve.
