Ready in a flash,this simple dish has “midweek favourite” written all over it.
2 tbsp extra virgin olive oil
600g raw peeled prawns,roughly chopped
2 garlic cloves,finely chopped
½ tsp chilli flakes
2 corn cobs,kernels removed
zest and juice of 1 lemon
400g short rigatoni pasta
Heat oil in a large non-stick frying pan over high heat. Add the prawns,garlic,and chilli flakes,and season with salt and pepper. Cook for 3-4 minutes,stirring occasionally,until golden.
Add the corn kernels and lemon zest,tossing to coat,and cook for 1 minute.
Meanwhile,cook the pasta in salted boiling water for 6-8 minutes or until al dente. Drain pasta,reserving ½ cup of the cooking water,and add the pasta to the pan with the prawns,along with some of the reserved pasta water,if desired,and gently stir to coat.
Divide the pasta among 4 bowls and serve,topped with basil leaves and a drizzle of lemon juice.
The best recipes from Australia's leading chefs straight to your inbox.
You have reached your maximum number of saved items.
Remove items from yoursaved list to add more.