LEMON & GARLIC PRAWN PASTA WITH COURTNEY ROULSTON
375g San Remo Linguine
1 tbsp olive oil
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2 shallots, finely chopped
500g raw prawns, peeled leaving tails intact, deveined
2 cloves garlic, crushed
2 cups Campbell’s Real Fish Stock
¼ cup lemon juice
200g red Perino tomatoes
100g fetta, crumbled
½ cup basil leaves
- Cook the pasta in a saucepan of boiling water following packet directions or until al dente. Drain.
- Meanwhile, heat oil in a large frying pan over high heat. Add the shallot, prawns and garlic and cook, stirring for 2 mins or until prawns curt and change colour. Transfer the prawns to a plate. Add the stock, lemon juice and tomatoes to the pan and bring to the boil. Reduce to a simmer and cook for 7 minus or until mixture reduces by half. Return the prawns tot the pan.
- Add pasta to the prawn mixture with half the fetta and basil and toss to combine. Season. Sprinkle with the remaining fetta and basil to serve.
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