Ingredients

• 20 medium green king prawns
• 2 tablespoons olive oil
• 1 red onion, finely chopped
• 2 cloves garlic, thinly sliced
• 1 stalk celery, finely chopped
• 275g cherry truss tomatoes, halved
• 1 cup basil leaves or rocket
• 1 long red chilli, seeded, thinly sliced
• 1 lemon, zested, juiced
• 400g dried capellini pasta (angel-hair pasta)
• Extra virgin olive oil, to drizzle

Method

• Step 1 Peel and clean prawns, then cut into thirds.

• Step 2 Heat oil in a large frying pan over high heat. Add onion and garlic, and cook for 4 minutes or until the onion is softened. Add prawns, celery, tomatoes, half the basil, chilli, lemon zest and juice, and cook, stirring occasionally, for 5 minutes or until prawns are just cooked. Season with salt and pepper, then remove pan from heat.
• Step 3 Cook pasta in a large pan of boiling salted water until al dente. Drain well and reserve 2 tablespoons cooking water.
• Step 4 Add pasta to prawn mixture and place over medium–high heat. Add reserved cooking water and cook, tossing, for 3 minutes or until warmed through and well combined.
• Step 5 Divide pasta among warmed bowls, top with remaining basil and season with freshly ground black pepper. Drizzle with extra virgin olive oil and serve immediately.