Gluten Free Prawn Pasta
By Elly Holden
Ingredients
280g of prawns - Ash Bros wild caught
GF high protein pasta (I use amaranth & quinoa- Olive Green Organics)
2-3 large cloves of garlic
1 birds-eye chilli finely chopped
2 tablespoons of capers
A bunch of broccolini chopped in half
Lemon zest and juice
Extra virgin olive oil
Salt, pepper roquette & parsley to serve
Method
Cook pasta until Al dente, strain but keep a little pasta water for “sauce”.
Cook prawns & broccoli in a big drizzle of olive oil, garlic & chilli until tender.
Add in pasta and leftover pasta water to the prawn broccoli mixture, drizzle large quantity of olive oil, add capers zest & juice the lemon into the mix. Adding salt & pepper for flavour. Cook for 1-2 mins on low heat.
Serve with fresh bunch of roquette & parsley.
Obviously adding parmesan too ;)