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Prawn & Sea Blite Spaghettini

Recipe by Iron Chef Shellie

Serves 4

  • 1 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 400g Spaghettini
  • 400g tiger prawns, peeled with tails left on
  • 8-10 sprigs Sea Blite, leaves removed from the stalks
  • 1 lemon, zest and juice
  • 4 tbsp thickened cream
  1. Cook the spaghettini until al dente, drain keeping 1 cup of pasta water, set aside and keep warm.
  2. Heat oil in a large frying pan over medium-high heat. Cook garlic for 1 minute and then add the prawns.
  3. Cook prawns until just cooked, tip the pasta back into the pan, and stir with sea blite leaves, lemon zest, lemon juice and cream. Add a little pasta water if required. Season well with salt and pepper.
  4. Divide your prawn and sea blite spaghettini between 4 serving bowls and serve immediately.

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