Garlic butter Prawns

Name: Garlic butter Prawns
Cook time: 20 min
Yield: 2
Cuisine: Sicily, Italy

with fresh linguine

Ready in around 20 mins

RECIPE FACT:

People in Sicily consider themselves Sicilians first and Italians second.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

Bring a pot of salted water to the boil over a high heat
1. TO PREPARE THE COURGETTE, CHERRY TOMATOES AND ITALIAN PARSLEY:

Trim the ends off the courgette. Using a peeler pull it lengthways along the courgette to create ribbons about 2 cm wide. Cut the cherry tomatoes in half. Remove the leaves from the Italian parsley and discard the stalk. Roughly chop the leaves and set aside until needed.
2. TO COOK THE LINGUINE:

Open the pack of fresh linguine and gently loosen apart with your fingers before placing into the boiling water separating the pasta strands as you do. Cook for 2 mins then add the courgette and cook for a further 1 min. Drain the linguine and courgette into a colander then return to the pot. Add the fire roasted tomato sauce, cherry tomatoes and chopped Italian parsley then season with salt and pepper and mix to combine.
3. TO COOK THE GARLIC BUTTER PRAWNS:

Remove the prawns from their packaging and pat dry with paper towel. Season with salt. Heat a drizzle of cooking oil in a non-stick frying pan over a high heat. Once hot add the prawns and flash fry for 1 min to get some colour. Remove from the pan and return the pan to a low heat. Add the garlic butter and heat until melted then return prawns back to the pan and toss to coat.
TO SERVE:

Divide the fire-roasted tomato and courgette linguine between pasta bowls. Top with garlic butter prawns and a sprinkle of rocket leaves.