•  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

  Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain, set aside and keep warm.

  Place the saucepan over high heat, add the oil, coriander root, garlic and chilli cook for 1 minute. Add the prawns and cook for 1 minute or until warmed through. Return the pasta to the pan, add the lemon juice, coriander, basil, parmesan, salt and pepper and toss to combine. Serves 2.