Ingredients
Pasta
300g - Prawn Cutlets (deshelled & deveined)
250g - Spaghetti
5 tbsp - Extra Virgin Olive Oil
¼ tsp - Chilli Flakes
2 tbsp - Sundried Tomato (roughly chopped)
1 tbsp - Capers (rough chopped)
4 cloves - Garlic (finely sliced)
2 tbsp - Parsley (chopped)
1 - Lemon (zest and juice)
Salt and pepper
Pangrattato
25g - Panko Breadcrumbs
1tbsp - Chopped Fresh Oregano (can substitute with dried)
50g - Butter Lemon Zest
Salt
Directions
This is a great quick and easy meal, but timing is key, so make sure you have all your ingredients prepared beforehand as the dish comes together quickly.
1. Begin by bringing a large pot of water to a boil, making sure to season heavily with salt. 2. While waiting for the water to boil, we can make the pangrattato, which is an Italian style of toasted seasoned breadcrumbs. Heat a small pot over medium heat add butter and melt. 3. Once the butter begins to foam add in your breadcrumbs, lemon zest, and chopped oregano, toast for 1 to 2 minutes until golden brown. Remove from pot and allow to drain on some kitchen paper and set aside.
Once water is boiling add spaghetti and cook for 8-10 minutes until al dente. And reserve some of the pasta water for the sauce.
4. While the spaghetti is cooking, we will bring together the pasta sauce. In a large pan on medium heat add the olive oil, garlic, sundried tomatoes, capers, and chilli flakes. Sauté for 2-3 minutes until garlic is golden, then add in the prawns and cook for another 3 minutes (it is important to cook the prawns over a gentle heat and for not too long as they may overcook and become tough). Once prawns have turned light pink add in half a cup of pasta water and toss. Now add your al dente spaghetti toss with prawn sauce finish with parsley and lemon juice.
5. Serve with pangrattato and enjoy.