This is another really quick and delicious pasta meal. I like to keep a bag of frozen prawns (preferably uncooked) in the freezer — they make an interesting addition to all sorts of dishes and it means I can knock up wonderful meals like this in minutes.
For 2–3 servings:
2 Tbsp olive oil
3–4 cloves garlic, peeled and chopped
1/4 tsp chilli flakes
250g raw prawns
finely grated zest and juice of 1 lemon
1/4 cup white wine
1/2 cup cream
1/2–1 cup frozen peas
1/2–1 tsp salt
pepper to taste
chopped parsley to garnish
Put the pasta on to cook in plenty of lightly salted boiling water.
While the pasta cooks, heat the oil in a large non-stick pan. Add the garlic and chilli to the pan and stir-fry for about a minute, then add the prawns and cook, stirring frequently, until the prawns are pink and cooked through.
As soon as the prawns are cooked, add the lemon zest and juice, white wine and cream and stir to combine.
Allow the sauce to boil while you put the peas in a sieve and run hot water over them. Add them to the pan, return the sauce to the boil, then remove the pan from the heat. Season the sauce to taste with salt and pepper.
Drain the cooked pasta, then add to the pan with the sauce. Toss everything to combine, garnish with a little parsley and serve.
Photography: Lindsay Keats