Summer Pasta with Prawns

 

Knock up this herby pasta dish with prawns in no time and enjoy it on the verandah or somewhere in your garden on a breezy summer evening.  It's officially autumn now in Perth but the days can still be hot.  Thankfully we have the 'Fremantle Doctor' (daily sea breeze named after the port of Fremantle 20 km from Perth CBD)  and when it comes in, it soothes your skin and brings welcome relief.  For this dish, you'll need some freshly cooked prawns, a little garlic, spring onions, a handful of parsley and basil.  Light and easy.  No slaving over the hot stove.  

Serves 4

INGREDIENTS

• 200g / 7oz dry spaghetti or linguine
• 20 medium size freshly cooked prawns
• ¼ cup olive oil
• 50g / 1¾oz unsalted butter
• 2 small cloves garlic, peeled and finely chopped
• 1-2 spring onions, finely sliced
• ½ cup flat-leaf parsley, finely chopped
• ¼ cup basil leaves, finely shredded
• 1 tablespoon lemon juice
• sea salt
• freshly ground black pepper

METHOD

1. Shell and devein cooked prawns, leaving the tails intact for presentation if you like.  Halve the prawns lengthways.
2. Bring a large saucepan of salted water to a boil.  Add pasta and cook according to package directions until they are al dente.  Drain pasta in a colander and retain 2 tablespoons of the cooking water.
3. In a large frying pan, heat oil and butter over low heat.  Add chopped garlic and cooked prawns.  Stir to warm through, about a minute.  Add the spring onions, parsley and basil.
4. Transfer the cooked pasta and reserved cooking water into the pan.  Toss with a pair of tongs to mix with the prawns and coat in sauce.  Add lemon juice, salt and pepper to taste.  Serve warm.