prawn, chilli and coriander pasta
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prawn, chilli and coriander pasta
  • 200g fettuccine
  • ¼ cup (60ml) olive oil
  • 1 tablespoon finely chopped coriander (cilantro) root
  • 2 cloves garlic, crushed
  • 1 long red chilli, sliced
  • 10 cooked medium prawns (shrimp), peeled with tails intact
  • 1 tablespoon lemon juice
  • ½ cup coriander (cilantro) leaves
  • ½ cup basil leaves
  • shaved parmesan, to serve
  • sea salt and cracked black pepper