serves
4
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 400 g fresh egg pasta such as tagliatelle
- Drizzle of extra-virgin olive oil
- 30 g unsalted butter
- 2 garlic cloves
- 300 g raw peeled prawns
- Good pinch of chilli flakes
- Juice of ½ lemon
- 70 g bag of baby spinach or watercress
- Black pepper
- Grated Parmesan, to serve
Instructions
- Before you start bring a large saucepan of salted water up to the boil.
- Add the pasta to the saucepan and cook for 2–3 minutes until just cooked, then drain and toss with the extra-virgin olive oil.
- Meanwhile, melt the butter with some extra-virgin olive oil in a large frying pan and when foaming, add the garlic, prawns and chilli flakes. Cook, stirring, over a high heat until the prawns are pink all over – this should take about 3 minutes.
- Add the cooked pasta to the pan with the spinach or watercress and toss with the prawns. Add a squeeze of lemon juice and plenty of black pepper. Serve with a little grated Parmesan over the top.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
