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Prawns with Lemon, Chilli and Garlic with Garlic Parmesan Crumb and Linguini

Monday, 29 May 2017
Hello Dear Reader,

Wow that title is a mouthful isn't? But I just couldn't think of another way of putting it. We are very lucky to have access to fresh seafood, with fish, crab and prawns often on our weekly menu. Lovely Hubby and Son are keen anglers, crabbers and prawners and we also have dear fishing friends that like to share their catch. As seafood is often on the menu, I like to try new recipes and todays recipe is just that, a new one to me. A lovely friend at work told me about this recipe and it sounded just delicious. She noticed that we tended to use the same old recipe when cooking prawns (Stir fry prawns with ginger, spring onion and snow peas served with noodles) and thought that we might enjoy a change, boy, did we ever!

I had no quantities to go on so I just made it up as I went along and it turned out wonderfully. It is very simple and apart from peeling and deveining the prawns, takes very little time to put together. It does help if someone else will do that job for you! It is the garlic-y parmesan breadcrumbs that really makes this dish amazing and the contrast of textures is fantastic. Oh I have really gushed about this recipe, haven't I? As you can see below there are very few ingredients, but wow, do they work well together.

Ingredients for Prawns with Lemon, Chilli and Garlic with Garlic Parmesan Crumb and Linguini, clockwise from top left
300 to 400 grams of Linguini, a cup and a half of Garlic Parmesan Breadcrumbs (recipe below), 500 grams of peeled and deveined green prawns, 3 chillies or to taste, 2 garlic cloves and 1 lemon

To make the Garlic Parmesan Breadcrumbs you will need 1 cup of fresh breadcrumbs, 1/2 cup of grated parmesan, 1 clove of garlic, grated and 2 tablespoons of oil. In a bowl, combine all ingredients and spread out, in a single layer, on an oven tray, bake for 30 minutes on 120 C or until the breadcrumbs are crispy and have turned light golden brown. This job can be done ahead of time. When I am slicing bread, I keep the ends, freeze them, and when I have a good stash, I defrost them and blitz them in the Thermomix. I then re-freeze the breadcrumbs in a container, really handy for when I need breadcrumbs for a recipe.

Put a large pot of water on to boil for the linguini. Grate the garlic and lemon zest on a microplane, finely chop the chilli. Juice the lemon and set aside until needed

In a heavy based, non stick frypan, sauté the garlic, lemon zest and chilli for 30 seconds 

Once the large pot of water has boiled, put linguini on to cook. Now add prawns to aromatics and sauté until prawns have lost their opaqueness

Add the lemon juice and bring to the boil. Drain cooked linguini and add it to the cooked prawns in the frypan. Gently but thoroughly mix pasta through prawns and sauce to coat

Scatter the Garlic Parmesan Breadcrumbs over the top 

And serve

Thanks Jen, you rock! It really is the most delicious way to serve prawns.

Over to you, where do you get your inspiration for dinner?

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