Ingredients:

  • 12 oz (340g) linguine
  • Salt (for boiling water)
  • 1 lb (450g) large prawns, peeled and deveined
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) crushed red pepper flakes
  • 1/2 cup (125g) fresh basil pesto
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (30ml) reserved pasta water
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 tbsp (15g) toasted pine nuts

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the linguine and cook until just al dente. Reserve 1/2 cup of the cloudy pasta water before draining.
  2. Heat 2 tbsp of olive oil in a 12-inch skillet over medium-high heat. Pat prawns completely dry with a paper towel.
  3. Add prawns to the pan in a single layer; cook for 1-2 minutes per side until opaque and pink.
  4. Stir in minced garlic and red pepper flakes during the last 60 seconds of cooking until fragrant and golden.
  5. Reduce heat to low. Transfer cooked noodles into the skillet with the prawns.
  6. Add pesto, lemon juice, and 2 tbsp of the reserved pasta water. Toss vigorously for 1 minute until the sauce is glossy and clings to the noodles.
  7. Remove from heat immediately. Fold in grated Parmesan and top with toasted pine nuts.