A bright summery dish from ” Cook Simple” by Diana Henry.
Ingredients
- 300 g trofie or other pasta shapes
- salt and pepper
- 1 kg raw shelled prawns
- 4 tbsps olive oil
- 3 garlic cloves peeled and finely chopped
- finely grated zest of an unwaxed lemon
- juice of 1/2 lemon
- 150 g feta cheese, crumbled
- 4 tbsps roughly chopped flat leaf parsley
- 4 tbsps extra virgin olive oil
Servings:
Instructions
- Cook the pasta in plenty of boiling salted water until al dente. While it is cooking saute the prawns for about 2 minutes in the olive oil, then add the garlic and cook for a minute more before throwing in the lemon zest, juice and some pepper.
- Drain the pasta, return to the pan and gently mix in the prawns and all the other ingredients. Serve immediately.
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