Enjoy this prawn linguine combined with authentic Middle Eastern flavours – feta, garlic, pul biber & Greek basil in a dish that is tantalisingly simple…
- olive oil
- 6 fat garlic cloves, bashed and thinly sliced
- 500 g linguine
- 600 g raw, peeled prawns
- 50 g unsalted butter
- finely grated zest 2 unwaxed lemons
- 2-3 Tbsp chilli flakes (see tip)
- 400 g feta cheese, broken into 1cm chunks
- several handfuls of basil leaves
- sea salt flakes and freshly ground black pepper
- Drizzle a generous amount of oil into a large frying pan set over a medium heat. When the oil is hot, add the garlic slivers and cook for about 2 minutes, or until they are translucent and soft – take care not to let them brown. Remove the pan from the heat and set it aside to allow the garlic to infuse the oil.
- Cook the pasta according to the packet instructions. Drain the pasta, reserving a couple of ladlefuls of boiling liquid, and return the pasta to the pan.
- Put the frying pan with the garlic slivers back on to the hob, add the prawns and fry them over a medium-high heat for a few minutes on each side, or until they are pink, opaque and completely cooked through.
- Tip the contents of the frying pan into the cooked pasta. Add the butter and the reserved pasta cooking liquid and season generously with salt and pepper. Add the lemon zest and pul biber (chilli flakes) and stir well, then add the feta and Greek basil. Toss well and serve with an extra drizzle of olive oil.
This recipe used pul biber chilli flakes, which are available online and in specialist stores.
This recipe is an extract from Feasts by Sabrina Ghayour (published by Hachette Australia, RRP $39.99) available in stores nationally.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||14.8 g|
|Total carbohydrates||65.9 g|
|- Sugars||5.5 g|
|Dietary fibre||3.5 g|