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Lemon pepper prawns with angel hair pasta
Lemon pepper prawns with angel hair pasta
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
  • 400g angel hair pasta
  • 150g sugar snap peas, trimmed
  • 1 bunch asparagus, woody ends trimmed, cut into 4cm lengths
  • 45.50 gm olive oil
  • 450g large raw prawns, peeled, deveined, tails intact
  • 2 tsp lemon pepper
  • Handful of basil leaves, to serve
  • lemon wedges, to serve
Instructions:
  • Prepare the pasta in a large saucepan of salted boiling water as per the package directions, cooking until it is al dente.
  • Blanch the sugar snap peas and asparagus, then drain and set aside to keep warm.
  • In a large non-stick frying pan over medium-high heat, heat the oil. Add the prawns and cook for 2-3 minutes. Include the garlic and lemon pepper, then cook for another minute until the prawns are golden and fully cooked.
  • After draining the pasta, toss in the prawns, sugar snap peas, asparagus, and a pinch of sea salt. Scatter with fresh basil and serve with optional lemon wedges on the side.

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