Name: Prawn and gremolata pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Gremolata; 1 cup finely chopped parsley; 2 clove garlic, finely chopped; zest 1 lemon, finely grated; zest 1 orange, finely grated; 250 gram spaghetti; 1 tablespoon olive oil, plus extra to serve; 1 kilogram medium green prawns, peeled, deveined, tails intact; 3 large tomatoes, chopped; 1 eschalot, finely sliced; 1/4 cup vermouth; 1 lemon, juiced; 1 teaspoon brown sugar

Ingredients

Gremolata

1 cup finely chopped parsley

2 clove garlic, finely chopped

zest 1 lemon, finely grated

zest 1 orange, finely grated

250 gram spaghetti

1 tablespoon olive oil, plus extra to serve

1 kilogram medium green prawns, peeled, deveined, tails intact

3 large tomatoes, chopped

1 eschalot, finely sliced

1/4 cup vermouth

1 lemon, juiced

1 teaspoon brown sugar

Method

1.Cook pasta following packet instructions. Drain well, reserving a third cup of cooking water. Return to pan.

2.Meanwhile, heat oil in a large frying pan on medium heat. Cook prawns 2-3 minutes, until they change colour. Transfer to a bowl.

3.In same pan, saute tomato and eschalot 3-4 minutes, until tender. Add vermouth, simmer, stirring, 1 minute. Stir in juice and sugar.

4.GREMOLATA: In a small bowl, combine parsley, garlic and zests. Season to taste.

5.Return cooked prawns to pan with pasta, reserved water and three-quarters gremolata. Toss to coat. Serve drizzled with extra oil and remaining gremolata.

Pasta will take 10-12 minutes to cook. Or you can use fresh pasta, which will take only a few minutes, making this an even speedier dish. Make this dish even faster by using a ready-made pesto sauce instead of making your own gremolata.
Note

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Ingredients

Method

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