400g parpadelle pasta
16 tiger prawns - without shell with tail
2 cloves of garlic, finely grated
50g Lurpak®
200g cherry tomatoes
Rind and juice of 1 lemon
Small bunch of basil
Salt
Black pepper
400g parpadelle pasta
16 tiger prawns - without shell with tail
2 cloves of garlic, finely grated
50g Lurpak®
200g cherry tomatoes
Rind and juice of 1 lemon
Small bunch of basil
Salt
Black pepper
Cook pasta according to the instructions on the packet, remove it from the water and keep it warm
Fry the tiger prawns and garlic in butter for about 2 minutes, then add the cooked pasta and tomatoes and let it cook together for about 3-4 minutes.
Toss the pasta with the finely grated lemon rind and juice, season with salt and pepper.
Serve in a dish with basil and grated cheese if desired.