crispy caper, prawn and chilli pasta

  • 600g peeled green (raw) prawns (shrimp), chopped 
  • 2 long green chillies, thinly sliced
  • 1 teaspoon finely grated lemon rind
  • 2 cloves garlic, crushed 
  • sea salt and cracked black pepper
  • 2 tablespoons extra virgin olive oil
  • ¼ cup (50g) baby capers, rinsed and drained 
  • 400g tagliatelle 
  • 1 tablespoon lemon juice
  • 2 cups (30g) watercress, to serve
  • micro (baby) mint leaves, to serve (optional)
  1. Place the prawn, chilli, lemon rind, garlic, salt and pepper in a medium bowl and toss to coat. Set aside. 
  2. Heat the oil in a large non-stick frying pan over high heat. Add the capers and cook for 30 seconds or until crisp. Using a slotted spoon, remove the capers and set aside. Add the prawn mixture to the pan and cook, tossing, for 3–4 minutes or until just cooked. 
  3. While the prawns are cooking, cook the pasta in a large saucepan of salted boiling water for 4 minutes or until al dente. Drain, reserving ½ cup (125ml) of the cooking water. Add the pasta, cooking water and lemon juice to the prawns and toss to coat. 
  4. Divide between bowls and serve with the watercress and mint, if using.  Serves 4

Photography: Chris Court

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