For a fresh and fuss-free meal, try this dish. Courtney Roulston’s Prawn Penne with Fresh Tomato Salsa (RECIPE BELOW) is super speedy and easy to make.
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Prawn Penne with Fresh Tomato Salsa
Serves 4
Prep 15 mins
Cooking 15 mins
375g Coles Australian Penne
4 roma tomatoes, seeded, finely chopped
1/2 red onion, finely chopped
1kg raw banana prawns, peeled leaving tails intact, deveined
1 garlic clove, crushed
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teapsoon ground paprika
1 teaspoon ground paprika
1/4 cup (60ml) extra virgin olive oil
35g baby rocket leaves
1/3 cup flat-leaf parsley leaves
Shaved parmesan, to serve
1 Cook the pasta in a saucepan of boiling water following packet directions or until al dente. Drain well. Meanwhile, combine the tomato and onion in a small bowl.
2 Combine the prawns, garlic, salt, pepper, oregano, paprika and 1 tbs of the oil in a bowl. Heat a non-stick frying pan over high heat. Add prawn mixture and cook, turning, for 6 mins or until prawns curl and change colour.
3 Add the pasta to the prawn mixture in the pan. Toss until heated through. Divide among serving plates. Top with tomato salsa, rocket and parsley. Drizzle with remaining oil. Serve with parmesan.
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