The best thing about an Australian Summer is big bowls full of freshly cooked prawns with lemon wedges, homemade aioli, plenty of napkins. Prawns, for me are best eaten whole. They should be sweet in flavour, with a subtle salty hint (the flavour of the sea), with a crisp texture.This pasta celebrates cooked Australian prawns at their best. While there are not big bowls of prawns– the flavours are simple to complement the beauty of prawns in a stylish dish.
3 tablespoon olive oil
2 garlic cloves, sliced
¾ cup good quality white wine
½ long chilli, seeds removed and finely chopped
400g dried linguini
100g unsalted butter, diced
200g baby zucchini or 1 medium zucchini, very thinly sliced lengthways
12 medium cooked, peeled Australian prawns
Juice and zest of 1 lemon
1 tablespoon each of finely chopped parsley and chives
Cook pasta in plenty of salted boiling water until al dente. Drain, toss in 1 tablespoon of olive oil and set aside.Heat remaining olive oil in a large fry pan over medium heat. Add the garlic and chilli and cook, stirring for 3-5 minutes until garlic is soft and fragrant. Add the wine, bring to a simmer. Continue to simmer for 4-5 minutes, or until reduced by half. Add the butter a piece at a time and whisk to combine. Add the zucchini and cook for 1 minutes, until just tender.Add the cooked pasta and prawns to the butter sauce and toss to combine. Add lemon juice, zest and herbs and toss again. Season with salt and pepper.Divide amongst plates and serve.