Herbed Tagliatelle with Prawn Skewers
|Uncooked tiger prawns||20 , shells removed, but tails left on|
|Garlic||2 Clove (10 gm), peeled, crushed|
|Crushed dried chillies||1⁄2 Teaspoon|
|Olive oil||4 Tablespoon|
|Lemon||1 , cut into wedges|
|Chopped fresh rosemary||1 Teaspoon|
|Chopped flat leaf parsley||2 Tablespoon|
|Snipped fresh chives||1 Tablespoon|
|Rocket||1 Cup (16 tbs) (A handful)|
|Pasta||350 Gram (such as tagliatelle, linguine or fettuccine)|
|Freshly ground black pepper||To Taste|
Cook the pasta in a saucepan of salted boiling water according to packet instructions, until al dente.
Meanwhile, put the prawns in a bowl and add garlic, chillies, and 1 tbsp olive oil.
Season to taste.
Mix well, then thread five prawns onto each skewer.
Heat a grill pan to very hot.
Add the prawn skewers to the pan and cook for 3 minutes on each side, until pink and cooked through.
Remove from the pan and keep them warm.
Add the lemon wedges to the pan and cook quickly for 30 seconds on each side.
Drain the pasta.
Add the remaining oil, rosemary, parsley, chives and rocket to the pasta, then season.
Toss gently, and divide between four serving bowls.
Top each with a prawn skewer and a lemon wedge for squeezing, then serve.