Author Type: Chef
Serves 4-5
Ingredients –
1 Spanish onion, finely diced
2 tbsp garlic, crushed
1 bunch of basil
300g raw green prawns, roughly chopped
1 small red chilli, finely chopped
100g pine nuts, toasted
300g thin spaghetti, cooked
4 tbsp olive oil
1 lemon
50g butter
Salt and pepper to taste
Method –
Add Spanish onion, garlic, chilli and olive oil to a large pan. Saute on low heat and once slightly sticky add roughly chopped prawns, 3/4 of a bunch of basil, juice of one lemon and butter. Cook prawns till slightly transparent then add salt, pepper and cooked spaghetti. Toss through then serve using the rest of the basil and the toasted pine nuts as garnish.
Bernadette Walsh
