Zesty Lemon Prawn Penne
Zesty Lemon Prawn Penne
Dish out this light and refreshing seafood pasta recipe by Zoe Bingley-Pullin from Good Chef Bad Chef.
  • Difficulty Level Easy
  • Technique Sauteing
  • Cooking Time 35 minutes
  • Yield 2 servings
  • 1 packet San 250g Brown Rice Penne
  • ½ cup olive oil
  • 3 tablespoons butter
  • 1 tablespoon crushed garlic
  • 300 grams prawn meat, deveined & finely diced
  • 2 lemons, zested & juiced
  • 1 red chilli, deseeded, chopped finely
  • Salt & pepper
  • ½ bunch of flat leaf parsley, chopped
  • ½ bunch of mint, finely chopped
  1. In a large pan, heat olive oil and butter on medium heat until butter has melted.
  2. Next, place garlic and prawn meat into pan and sauté for 3 to 5 mins or until prawns are cooked.
  3. Add lemon zest and lemon juice, chilli and reduce heat to a simmer. Cook for a further 3mins.
  4. Season with salt and pepper.
  5. Add parsley and mint to pan, stir through and turn off the heat.
  6. Strain pasta and toss through the sauce.
  7. Serve with extra cracked pepper.
  1. Substitute pasta shapes:
  2. Linguini

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