Prawns With Pasta
375g thin spaghetti or angel hair pasta
1/4 cup chicken stock
2 cloves garlic, crushed
1/4 cup chopped spring onions/shallots
500g small green prawns, shelled and deveined
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil or 2 teaspoon dried basil
2 tablespoons chopped fresh coriander or 2 teaspoons dried coriander
6 teaspoons fresh lemon juice
1/4 teaspoon dried red pepper flakes
1. Prepare pasta according to pack directions, but do not add salt.
2. While pasta is cooking, heat stock in a large frying pan, over a medium heat.
Add garlic and spring onions; cook, stirring occasionally, for 2 minutes.
3. Stir in the prawns, parsley, basil, coriander, lemon juice and red pepper flakes. Cook, stirring frequently, just until prawns become opaque and turn pink, about 5 minutes.
4. Drain pasta in a colander.
Divide pasta among 4 individual serving bowls. Spoon prawn mixture over pasta.
To prepare pasta, place 6 cups hot water in a microwave safe bowl.
Cover, bring to the boil on High, about 10 minutes.
Place pasta in water.
Cook on High for 10 minutes, stirring once. Drain.
Perfectly cooked prawns are ready when the flesh turns from transparent to opaque. The prawns should also begin to curl slightly.
Thaw frozen prawns in a bowl in the refrigerator - never on the kitchen bench. Defrosting at room temperature can cause bacterial contamination.