Ingredients
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350g spaghetti
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2 tablespoons olive oil
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400g frozen peeled green prawns with tails intact, thawed
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1 leek, pale section only, halved, thinly sliced
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3 garlic cloves, finely chopped
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2 corncobs, husks, silk and kernels removed
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80ml (1/3 cup) Massel chicken style liquid stock
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2 tablespoons fresh lemon juice
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1 1/2 teaspoons finely grated lemon rind
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120g pkt baby rocket leaves
Method
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1Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
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2Meanwhile, heat half the oil in a frying pan over high heat. Cook the prawns for 1-2 minutes each side or until they curl and change colour. Transfer to a plate. Add the remaining oil to the pan. Reduce heat to medium. Cook the leek, stirring, for 4 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the corn and stock. Cook, stirring, for 1-2 minutes or until the corn is tender. Add the prawns, lemon juice and lemon rind. Cook for 1 minute or until the mixture is heated through.
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3Add the pasta and rocket and toss to combine. Divide among serving bowls.
Source: taste.com.au
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