recipes
Fiery Parmesan and Lime Prawn Angel Hair Pasta
- 500g angel hair pasta
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, crushed
- 4 spring onions, finely sliced
- 2 red bird's eye chillies, finely sliced
- grated rind of two limes
- 500g green prawns, shelled and deveined, tails left intact
- 125g Australian Parmesan Cheese, shaved
Method:
- Bring a large saucepan of salted water to the boil. Add pasta and cook until al dente. Drain pasta, reserving ½ cup of cooking liquid. Keep pasta warm.
- Heat oil in a large non stick frypan or saucepan. Saute garlic, spring onions, chillies and prawns until prawns change to a pink colour and spring onions are softened, approximately 2 minutes. Remove from heat. Stir through grated lime rind.
- Add cooked pasta and reserved warm cooking liquid. Combine gently but thoroughly.
- Shred or grate half the Australian Parmesan Cheese. Shave remaining Australian Parmesan Cheese.
- Toss shredded Australian Parmesan Cheese through pasta.
- Serve pasta garnished with remaining shaved Australian Parmesan Cheese.
Serves: 4
Note: For a delicious flavour variation, try substituting Australian Romano, Pecorino or Pepato Cheese for the Australian Parmesan.
