Where do i start with this little gem?
Bloody gorgeous? Yes, yes, YES!
This really doesn't need much chat.
It is so simple to make and equally easy to adapt. If you don't like prawns, then replace with chicken. If you're a veggie or if you just fancy a meat free supper, then leave that chicken the heck alone & marvel in the simplicity of the rocket, parsley, lemon & chilli. I've made this dish all three ways and they are all equally as good.
Yep, this is one of those Monday's are hard or I haven't got any pennies in my purse dinner that will not disappoint!
Go forth my friends, go make...
For two you will need:
recipe adapted from BBC Good Food here
175g of dried tagliatelle
2 cloves garlic - peeled
1 lemon - half for zest, half for juice
1 small bunch of parsley
1 large handful of rocket
200g peeled raw prawns
Large pinch of chilli flakes
50ml Extra virgin olive oil (plus a little more for frying)
Freshly ground black pepper
And you will need to do this:
1. First up, cook your tagliatelle in a large pan of salted water according to individual packet instructions.
2. Make the gremolata: In a food processor (or by hand) chop up your garlic, lemon zest, parsley (including stalks) and your rocket.
3. Add the olive oil, and the lemon juice. Season generously with salt & pepper, then whizz up to a paste. Set aside.
4. Once your pasta is almost done, heat a little oil in a frying pan. Once hot, add your prawns fry quickly on each side before adding your chilli flakes. Cook for a further minute or until your prawns are cooked through. Take off the heat.
5. Drain your pasta & return it to the pan. Add the gremolata sauce & your prawns then combine well.
6. Serve with some crusty bread for ultimate in carb comfort - mmm mmm mmm.
It's OK, you're welcome!