About this recipe:A very easy yet elegant dish that is nice enough for guests but fast enough for midweek. Use Italian seasoned breadcrumbs for a little more flavour!
450g linguine pasta
5 cloves garlic, minced
450g medium prawns - peeled and deveined
120g dried breadcrumbs
120ml white wine
1 lemon, juiced
4 tablespoons olive oil
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Method Prep:5min › Cook:25min › Ready in:30min
Preheat oven to 180 C / Gas 4.
Bring a large pan of salted water to the boil, add pasta, and cook until al dente. Drain pasta, and set aside.
In a large frying pan, melt butter over medium heat. Add most of the garlic, keeping some for later. Coat the garlic completely with butter. Do not let the garlic brown. Add prawns, and toss to coat. Immediately remove pan from heat; prawns will not be cooked yet.
Sprinkle the prawns with breadcrumbs (enough to coat the prawns), and transfer the entire mixture to a medium casserole dish. Pour wine and the lemon juice over the prawns. Cover, and bake at 180 C / Gas 4 for 10 minutes.
Remove cover, and bake an additional 5 minutes.
In a small saucepan heat olive oil with remaining garlic. Toss the pasta with the olive oil and garlic mixture. Serve the prawns over the pasta with additional lemon slices on the side.