Lemon pepper prawns with angel hair pasta

Name: Lemon pepper prawns with angel hair pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 400g angel hair pasta; 150g sugar snap peas, trimmed; 1 bunch asparagus, woody ends trimmed, cut into 4cm lengths; 2 1/2 tbsp olive oil; 450g large raw prawns, peeled, deveined, tails intact; 2 garlic cloves, crushed; 2 tsp lemon pepper; Handful of basil leaves, to serve; lemon wedges, to serve

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Cost: $8.16 /serving

Author : Kate Murdoch

european italian easy

Lemon pepper prawns with angel hair pasta

Ingredients

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400 grams angel hair pasta150 grams sugar snap peas, trimmed1 bunch asparagus, woody ends trimmed, cut into 4cm lengths2 1/2 tbsp olive oil450 grams large raw prawns, peeled, deveined, tails intact2 garlic cloves, crushed2 tsp lemon pepperHandful of basil leaves, to servelemon wedges, to serve

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Instructions

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Step 1

Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente.

Step 2

Meanwhile, blanch the sugar snap peas and asparagus. Drain, set aside and keep warm.

Step 3

Heat the oil in a large non-stick frying pan over medium-high heat. Add the prawns and cook for 2-3 minutes. Add the garlic and lemon pepper and cook for a further minute or until the prawns are golden and cooked through.

Step 4

Drain the pasta and return to pan. Toss the prawns, sugar snap peas, asparagus and a pinch of sea salt through the pasta. Scatter with basil and serve with lemon wedges if desired.