Prawn Aglio De Olio (Garlic & Oil)

Ingredients

• 180g shrimp or prawns
• 5g fresh garlic cloves
• 50ml olive oil
• 5g chilli or red pepper flakes
• 5ml lemon juice
• 100g pasta linguine (you may use gluten-free pasta)
• 10g onion
• 10g parmesan cheese
• 5g parsley
• Salt and pepper to taste

Method

1. Cook the pasta in a large pot of salted water. The water must be boiling before you add the pasta. Cook until al dente.
2. Pat the shrimp or prawns dry with a paper towel before cooking. This will ensure they brown a little in the pan, adding more flavour to the dish.
3. Heat a few tablespoons of oil in a frying pan, then add the garlic (can be sliced thinly or crushed). Fry the garlic with the chili flakes until the garlic just starts to turn golden. Be careful as garlic can burn quickly!
4. Add the shrimp or prawns, salt, pepper and lemon juice to the garlic and chili. Cook until the shrimp or prawns are pink or opaque.
5. Remove the pan from the heat, then stir in the parsley, cooked pasta and a splash of the pasta water. Toss until the pasta and sauce are well combined.
6. Season to taste. At the Fig Tree, we serve this with tomato and onion salad and crusty garlic bread.
7. Finish off with parmesan cheese.