- Cook the spaghettini until al dente, drain keeping 1 cup of pasta water, set aside and keep warm.
- Heat oil in a large frying pan over medium-high heat. Cook garlic for 1 minute and then add the prawns.
- 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.
- Divide your prawn and sea blite spaghettini between 4 serving bowls and serve immediately.
Prawn & Sea Blite Spaghettini
Recipe by Iron Chef Shellie
Serves 4
Ingredients
- 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
