Garlic butter prawns

Name: Garlic butter prawns
Cook time: 20 min
Yield: 4
Cuisine: Sicily, Italy

with roasted tomato sauce and linguine

Ready in around 20 mins

RECIPE FACT:

People in Sicily consider themselves Sicilians first and Italians second.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Bring a pot of salted water up to the boil over a high heat.
1. TO PREPARE THE VEGETABLES:

Trim the ends off the green beans then cut in half. Cut the cherry tomatoes in half. Remove the Italian parsley leaves from their stalks, roughly chop and set aside.
2. TO COOK THE LINGUINE:

Open the pack of fresh linguine and gently loosen the strands with your fingers before placing into the boiling water. Cook for 1 min then add the green beans and cook for a further 2 mins. Reserve half a cup of cooking water, drain the linguine and beans into a colander then return to the pot. Add the roasted tomato sauce, cooking water, cherry tomatoes and cook for 1 min. Add the chopped Italian parsley, season with salt and pepper and toss to combine.
3. TO COOK THE GARLIC BUTTER PRAWNS:

Remove the prawns from their packaging, pat dry with paper towel and season with salt. Place a non-stick frying pan over a high heat with a drizzle of oil. Once hot add the prawns and cook for 1 min on each side to get some colour then remove from the pan. Place the pan back over a medium-low heat. Add the garlic butter and heat until melted. Add the prawns back to the pan and toss to coat for 30-60 secs.
TO SERVE:

Divide the roasted tomato and bean linguine between pasta bowls. Top with garlic butter prawns and a sprinkle of rocket leaves. If you fancy finish with a generous crack of black pepper.