Broccolini & Prawn Pasta with Pan-fried Lemons. Unwind with a bowl of this delicate prawn pasta.
500g peeled green prawns, chopped
3 garlic cloves, crushed
1⁄4 tsp chilli flakes
1⁄2 tsp fennel seeds, crushed
1⁄4 cup extra virgin olive oil, plus extra to serve
1 lemon, thinly sliced
2 bunches broccolini, trimmed and chopped
20g butter, chopped
1 cup fish stock (or water)
1⁄2 cup flat-leaf parsley leaves, to serve
1 tbsp chopped chives, to serve
Place the prawns, garlic, chilli flakes, fennel seeds and 1 tablespoon of the oil in a medium bowl and toss to combine. Season with salt and pepper, let marinate for 10 minutes.
Pat the lemon slices dry with a paper towel, then season well with salt and pepper. Heat 1 tablespoon of the oil in a large, non-stick frying pan over high heat and cook the lemon slices for 2 minutes on each side, or until charred. Place on a plate, set aside for later.
Heat the remaining oil in a large, non-stick frying pan over high heat. Add the broccolini and cook, stirring, for 2 minutes. Add the prawns and butter and cook for a further 3 minutes, until the prawns are golden. Add the fish stock/water and cook for 4 minutes.
Meanwhile, cook the linguine in boiling, salted water for 6-8 minutes, or until al dente, then drain. Toss the pasta with the prawns and serve topped with the lemon slices and herbs. Drizzle with a little extra oil and season with salt and pepper.