food. chilli, lemon and prawn pasta.

Magazines are a bit more expensive
down here than in the States so I really have to stick to the 'yes Nate, I'll make at least one recipe from this magazine' idea. Donna Hay is easily becoming a go-to for my recipes (I only have two magazines but they are GOOD!). I was a bit thrown off by the spaghetti noodles at first, but this dish turned out great! We'll be adding it to our menu rotation.


Chilli, Lemon and Prawn Pasta from Donna Hay
Serves 4
Ingredients
400g spaghetti | I used the KitchenAid Fresh Pasta recipe
40g unsalted butter, chopped
1 Tbls extra virgin olive oil
4 glove garlic, through a garlic press
1 long red chilli, thinly sliced
1 Tbls finely shredded lemon zest
600g raw (green) prawns (shrimp), peeled, deveined and roughly chopped
salt and pepper, to taste
1 cup watercress sprigs, to serve


Directions
Cook the pasta in a large saucepan of salted boiling water. If you're using store-bought pasta, cook for 8-10 minutes. If you're using fresh-made pasta, cook 4-6 minutes. Drain, reserving 1/2 cup of the cooking water.

Heat a medium fry pan on high heat. Add the 40g unsalted butter, 1 Tbls extra virgin olive oil, 4 cloves of garlic (through a garlic press) and 1 sliced chilli and cook, stirring for 2-3 minutes. Add the 1 Tbls lemon zest, prawns, salt and pepper and cook for another 3-5 minutes until the prawns are cooked through.

Add the pasta and the reserved 1/2 cup water, toss to combine. Serve with watercress.

Jen's Notes
Next time I may add another chilli for more heat. I think the prawns part of this dish would be great in a cold roll - something we'll try on the next hot day!