GARLIC PRAWNS LINGUINE WITH CHILLI SAUCE
Serves: 8
1 (500 g) pack linguine
30 g (1 oz) butter
3 tablespoons white wine
1 dessertspoon grated Parmesan cheese
3 cloves garlic, minced
small handful chopped fresh parsley
salt and freshly ground black pepper to taste
1 kg (1 1/4 lb) fresh prawns, peeled and deveined
Method
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a frying pan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
Increase heat to medium high and add prawns to pan; cook for about 3 to 4 minutes or until prawns begins to turn pink. Do not overcook.
Divide pasta into portions and spoon sauce and prawns on top; garnish with Parmesan cheese and fresh parsley, if desired.
(Ons het wel ‘n chillie sous gebruik)
Photo: T’lana De Bruin
