Name: Prawn and pesto linguine
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 375 gram linguine; 500 gram large king prawns, shelled, uncooked, tails intact; 2 clove garlic, crushed; 1 fresh long red chilli, sliced thinly; 2 zucchini, cut into ribbons; 180 gram bottled chunky basil pesto dip

Prawn and pesto linguine

Fresh, light and full of flavour, juicy king prawns and tender zucchini get a lift from the garlic, chilli and pesto sauce.

Ingredients

375 gram linguine

500 gram large king prawns, shelled, uncooked, tails intact

2 clove garlic, crushed

1 fresh long red chilli, sliced thinly

2 zucchini, cut into ribbons

180 gram bottled chunky basil pesto dip

Method

1.Cook pasta in large saucepan of boiling water until tender; drain, reserving ⅓ cup cooking liquid. Return pasta to pan.

2.Meanwhile, heat oiled large frying pan; cook prawns until changed in colour. Add garlic, chilli and zucchini to pan; cook, stirring, until zucchini softens.

3.Add pesto, prawn mixture and reserved cooking liquid to pasta; toss gently, season to taste.

Use a vegetable peeler to cut the zucchini into ribbons.

We topped this dish with grated parmesan cheese, however not everyone likes to serve cheese with seafood.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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