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Ingredients
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400g linguine
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2 tablespoons extra virgin olive oil
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1/4 cup (75g) whole-egg mayonnaise
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Zest and juice of 1 lemon
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2 tablespoons pure (thin) cream
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1 teaspoon tomato sauce (ketchup)
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1 teaspoon Worcestershire sauce
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Tabasco sauce, to taste
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2 tablespoons finely chopped flat-leaf parsley leaves
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1 gem lettuce, cut into wedges
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12 cooked prawns, peeled (tails intact), deveined
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1 avocado, chopped
Method
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1Cook the pasta according to the packet instructions or until al dente, drain and refresh. Toss drained pasta with oil and set aside to cool.
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2In a bowl, whisk the mayonnaise, lemon zest and juice, cream, tomato sauce, Worcestershire sauce and Tabasco together, then season. Toss two-thirds of the sauce with the cooled pasta and parsley.
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3To serve, divide the dressed pasta among serving bowls. Arrange a lettuce wedge on the side of each bowl and top pasta with peeled prawns and chopped avocado. Drizzle over the remaining sauce, season with freshly ground black pepper and serve.
Source: taste.com.au
