Banana Prawn Linguine w Lemon, Chilli + Green Herbs

The sweetness of the banana prawns is truly amazing when cooked quickly and simply. The combined colours of the prawn meat and strips of lemon zest, red chilli and torn basil, dill and parsley look like jewels amongst the strands of linguine on the plate. And there’s bonus good news: last week Northern Prawn Fishery received Marine Council Certification,

Banana Prawn Linguine with Lemon, Chilli and Green Herbs

Serves 4 -6


30 peeled banana prawns
4 tablespoons of extra virgin olive oil
1 cloves of garlic finely chopped
2 red chillies de-seeded and finely chopped
3 sprigs of flat leaf parsley picked and roughly chopped
3 sprigs of basil picked and roughly chopped
3 sprigs of dill picked and roughly chopped
Zest and juice of 1 lemon
Salt and freshly ground black pepper
400g linguine


Place the prawns on the board and cut them in half length ways, clean away the digestive tract with a point of a knife and discard.

Heat a little of the olive oil in a heavy saucepan over a medium high heat. Add the chopped garlic and half the chilli and cook for one minute until they start to colour and be aromatic. Add the prawn halves on a medium high heat for about two minutes. Turning the shellfish once. Season the prawns with salt and freshly ground black pepper

Place the prawn meat in a bowl and add the lemon juice and the lemon zest and the rest of the olive oil. By dressing them when they are hot they will absorb lots of flavour and give lots of flavour to the dressing. Allow the mixture to cool slightly before you add the herbs otherwise the heat will spoil the colour of the green herbs

Meanwhile bring a large pan of salted water to the boil and cook the linguine until it is aldente, about 8 minutes. Strain the pasta and return to the pan with a splash of cooking water to keep them moist.

Add the prawns, oil and lemon to the pasta, with the remaining fresh red chilli and add half of the roughly chopped herbs Mix together and season with freshly ground black pepper. Mix so that all the strands are covered in the sauce and chopped herbs. When you taste this mixture, the prawn will be sweet. The chilli and the black pepper will be hot and the lemon juice and the lemon will be sour. The seasoning will blend together to form a perfect balance of flavour and a deliciously simple dish. Garnish the pasta dish with the remaining chopped mixed herbs.

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