A quick and easy dinner using local Yamba prawns. This sauce is very quick to cook so it is important to have all of the ingredients prepared before you start. Recipe serves 4
600g green prawns, shelled, deveined and chopped
150ml olive oil
3 cloves garlic, crushed
2 red chillies, sliced (or more if you like chilli)
1/2 punnet cherry tomatoes, halved
125ml white wine
salt flakes (we love Murray River pink salt flakes, available in-store)
freshly ground pepper
A good handful of flat leaf parsley
1 lemon, zest & juice, optional
350g dried spaghetti (we love La Molisana brand, available in-store)
Bring a large pot of water to the boil, add a generous amount of salt to the water. Add the pasta and cook according to the directions on the packet, or until al dente (or just cooked)
Place the garlic, chilli and olive oil in a cold fry pan and bring it up to heat. Once it starts to sizzle, add the prawns, cherry tomatoes and wine, and season well with salt and pepper. Once the prawns have turned pink, add the parsley and mix through. Add lemon zest and juice, if using.
Add the cooked pasta and a little of the pasta water to the prawns and toss to coat. Spoon into serving dishes and serve immediately.