For the prawns:
- 150 grams fantail prawns
- 2 tablespoons lemon juice
- 1 teaspoon cayenne pepper
- 1 garlic clove (minced)
- salt and pepper for seasoning
For the pesto:
- 3 large handfuls of fresh basil leaves
- 110 milliliters extra virgin olive oil
- 2 tablespoons pine nuts
- 3 garlic cloves mince
- salt and pepper for seasoning
- 150 grams gluten and dairy free spaghetti
To cook the prawns:
- Prepare the prawns so they are ready to be cooked, I leave the tail on
- Place in a small bowl and add the lemon juice, cayenne paper, garlic and salt and pepper
- Add a little olive oil to a small frying pan and place on a medium to high heat
- Add the prawns and cook until the prawns have a slightly crisp outer shall, about 5-10 minutes
To make the pesto:
- Place the basil, pine nuts and garlic in a blender
- While blending, drizzle in the olive oil
- Season to taste
- Cook the spaghetti and add the pesto, top with the prawns