Linguine with prawns and lemon gremolata crumb

Being Australian, we love our seafood, but if you aren't so confident with cooking the delights of the sea, then have a crack at this easy pasta dish. It's a great way to introduce prawns (or shrimp) to your repertoire and makes a tasty mid-week meal.

• serves

  2

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp olive oil
• ½ cup panko breadcrumbs
• 1 cup continental parsley leaves, roughly chopped
• 2 lemons, zest finely grated
• ¼ tsp dried chilli flakes
• sea salt flakes, to taste
• black pepper, to taste
• 250 g linguini
• 1 tbsp olive oil
• 1 tbsp olive oil, extra
• 1 garlic clove, crushed
• 500 g medium green prawns, peeled and tails left on

Instructions

Heat oil in a large frying pan and toast the panko crumbs over a medium heat until golden brown. When brown remove from the pan and place into a mixing bowl. Add the parsley, lemon rind, chilli flakes, salt and pepper and toss to combine, set aside.

Cook linguine in boiling water until al dente. When draining reserve a little (approximately ½ cup) of cooking liquid.

Heat extra oil in a large frying pan over a high heat and add the prawns and garlic and sauté until for 5 minutes until the prawns change colour and are cooked through.

Add the pasta to the prawns in the frying pan with a little splash of the pasta cooking liquid and toss to combine.

Arrange the pasta and prawns on a serving plate and sprinkle liberally with the gremolata crumb. Serve immediately.

Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.