I was inspired by Donna Hay’s garlic prawn appetizer recipe and came up with the rest of the pasta on my own from ingredients I had in my fridge and flavors I love together. YUM!!! And quick too! You have to make it. Trust me. If you’re vegetarian, just leave out the prawns. If you’re vegan, leave out the feta too. It will still be worth making. The flavors were just divine! Okay… enough gushing, and on with the recipe!
Ingredients:
1 package gluten free Barilla spaghetti, cooked
1 bunch fresh basil, roughly chopped
1 fresh tomato, diced
1 fresh lemon, cut in half, seeds removed
1 T garlic, crushed
4 T olive oil
1 small block feta cheese, crumbled
1/2 t fresh chopped hot chilis (or dried red pepper flakes)
24 fresh medium size prawns, deveined, tails removed
salt & pepper
Instructions:
- Prep all ingredients, this is going to be a quick dish and you want to serve it hot and fresh!
- Prepare spaghetti noodles and set aside.
- Measure oil, garlic, and chilis into a frying pan, heat on medium high about 1 minute.
- Turn burner to low, add prawns, and cook for 1 minutes, then flip all prawns and remove from heat.
- Add pasta to the prawns and garlic butter mixture.
- Add tomatoes and fresh basil.
- Hand squeeze fresh lemon juice over pasta.
- Put pasta on plates, add salt and pepper to taste, sprinkle crumbled feta on top, serve, and enjoy!
Plum Hill 