Linguine al Gamberoni - Chef Recipe by Bobby Singh

Ingredients

5 Mooloolaba King prawns
Half fresh chilli
3 cherry tomatoes
75mL white wine
130g linguine pasta
10mL premium extra virgin olive oil
5mL fresh lemon juice
Micro herbs
Lemon zest
Salt and pepper to taste

Method

Heat frypan on the stove. When hot add garlic, chopped chilli, cherry tomatoes, salt and pepper to taste and mix well.

Add prawns (be sure to peel and de-vein prawns) and cook until golden brown.

Glaze ingredients with white wine.

Add pasta to boiling water. When pasta is cooked add to the fry pan.

Mix well and simmer for 30-60 seconds.

Place pasta in the middle of a bowl or plate. Arrange prawns on top neatly and then pour rest of ingredients from pan onto dish.

Garnish with micro herbs.