The Northern Express Herald
For an elegant and tasty dinner option, what could be nicer than tiger prawns, good quality linguine, garlic and chilli. This is a standby of mine for a super quick meal. While the pasta is cooking, you can prepare the rest of the ingredients and then, within minutes, toss it all together and serve.
PRAWN AND TOMATO PASTA
Serves 4
¼ cup olive oil
1 long red chilli, chopped finely
4 cloves garlic, sliced thinly
6 baby fennel, sliced lengthways
400g raw tiger prawns, tails on
Zest and juice of 1 lemon
100g crumbled feta
1 cup of roughly chopped tomatoes
12 black olives
1 cup basil leaves
200g linguine
Olive oil to serve
Basil leaves
- Heat the oil in a frying pan. Add the chilli, garlic and fennel, tossing until it has a bit of colour. Push to the side and add the tiger prawns cooking for 3 minutes each side.
- Add the lemon and stir all together. Crumble in the feta, add the olives, tomatoes and basil leaves.
- Cook the linguine as per packet instructions, then stir through prawns. Drizzle with extra olive oil and serve with extra basil leaves.