Seared Prawns on Chilli & Lemon Pasta


    Zesty chilli and lemon pasta topped with lightly seasoned prawns. Its a great light meal for lunch or dinner.

    3 people made this

    Serves: 2 

    • 8 Raw Prawns (large)
    • 1/4 cup plain flour
    • 1tsp salt and pepper
    • 2 tbs (30ml) olive oil
    • 100 grams butter
    • 1 1/2 tbs capers (drained)
    • 150 grams angel hair pasta
    • 1/4 cup (65ml) freshly squeezed lemon juice
    • 1 tsp lemon rind
    • 1-2 small fresh red chillis seeded and sliced
    • 1/2 cup chopped fresh flat-leaf parsley
    • lemon wedges to serve

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Remove the heads from the prawns and shell leaving the tails on.
    2. Slice them down the back - without cutting right through, then open them out and remove the vein.
    3. Rinse under water and then pat dry
    4. Place flour, salt and pepper in bag and then toss in each prawn to lightly season. Set aside.
    5. Heat oil and half the butter in a fry pan and add the capers for 1 minute. Remove capers and set aside.
    6. Cook the prawns cut-side-down for a couple of minutes then turn. Once pink/orange and slightly golden remove and keep warm.
    7. Cook the pasta until al-dente then drain and set aside (keep 1/4 cup (65ml) of the fluid for use later)
    8. Add the remaining butter to the pan and add the lemon rind, chilli and capers cooking until fragrant.
    9. Add the pasta and parsley tossing until evenly coated with the butter. If needed use some of the water from the cooked pasta that you set aside earlier to moisten.
    10. Divide into two dishes and place four prawns on each
    11. Garnish with a sprig of parsley and a lemon wedge.

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