Lemon and Garlic Prawn Pasta

Thank goodness! It has been so long since we've had any new pasta for dinner, I was beginning to worry if I'd ever have anything to submit to the lovely Ruth! But here it is, from Donna Hay Magazine, my entry to Presto Pasta Night #30!!! Yay!!! (I remember being really frightened of turning 30, but PPN seems to be taking it in stride! Go Ruth!!)

Now, I've only been acquainted with all things Donna Hay since April of this year. I now have a couple of her books, and all of her magazines that have come out since. What I find interesting about her magazines is this: I feel like they are a secret weapon. Why? Well, because her magazines come out based on Australia's seasons... which are of course different from those had in the US... so I have to sit on them a few months before they're entirely applicable... so I have this stash of Future Recipes, seasonal and delicious, and all I have to do is wait! Yes, its an arsenal we all have access to... but... still.

Sure, I overcooked the pasta. It's been so long since we've had any pasta in the OPF Household, that I just wasn't thinking about the proper pasta timing. Considering how flavorful the rest of it was, the squishy pasta was easily overlooked. At least this time. ;)

I also forgot to add the garlic at the right time... I tossed it in at the same time I added the broth. The sauce didn't seem hurt by it, but I'll try it the right way next time and see which I like better. (Or if it makes that much of a difference.)

Mistakes aside, we loved this. LOVED this. It made a delightful dinner and a totally snazzy lunch the next day. We mostly get by with sandwiches for lunch, you know how it is, so its always really nice to have a warm, yummy lunch. Can't help but feel special.

Lemon and Garlic Prawn Pasta
Donna Hay Magazine, Issue 31

14 oz angel hair pasta
1 ¾ oz unsalted butter
2 cloves garlic, crushed
14 oz prawns or ginormous shrimp
sea salt and freshly ground black pepper
1 cup fish stock
2 tablespoons grated lemon zest
2 tablespoons lemon juice
½ cup chopped green onions
1 cup basil leaves
shaved parmesan cheese to serve

Cook the pasta in a large saucepan of salted boiling water for 2-3 minutes or until al dente. Drain and return to the saucepan.

Heat a non-stick frying pan over high heat. Add the butter, garlic, prawns, salt and pepper and cook for 1 minute. Add the stock and cook for a further 2 minutes or until the prawns are cooked through. Add the prawn mixture to the pasta with the lemon zest and juice, green onions and basil and toss to coat.

Top with the parmesan to serve.

Serves 4.