LEMON & GARLIC PRAWN PASTA WITH COURTNEY ROULSTON

375g San Remo Linguine

1 tbsp olive oil

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2 shallots, finely chopped

500g raw prawns, peeled leaving tails intact, deveined

2 cloves garlic, crushed

2 cups Campbell’s Real Fish Stock

¼ cup lemon juice

200g red Perino tomatoes

100g fetta, crumbled

½ cup basil leaves

1. Cook the pasta in a saucepan of boiling water following packet directions or until al dente. Drain.
2. Meanwhile, heat oil in a large frying pan over high heat. Add the shallot, prawns and garlic and cook, stirring for 2 mins or until prawns curt and change colour. Transfer the prawns to a plate. Add the stock, lemon juice and tomatoes to the pan and bring to the boil. Reduce to a simmer and cook for 7 minus or until mixture reduces by half. Return the prawns tot the pan.
3. Add pasta to the prawn mixture with half the fetta and basil and toss to combine. Season. Sprinkle with the remaining fetta and basil to serve.

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