|1||spring onions — sliced|
|1/2||red chilli — sliced|
|1||garlic — cloves, finely chopped|
|150 g||shelled prawns — deveined|
|60 ml||cream — fresh|
|60 ml||peas — fresh or frozen|
|salt and freshly ground black pepper|
|100 g||linguine — boiled until al dente|
|lemon — zest and juice|
|15 ml||fresh parsley — chopped|
1. Heat the oil in a pan, then fry the spring onion until softened. Add the chilli, garlic and prawns, then fry until the prawns are browning at the edges.
2. Add the cream and peas, season to taste and leave to simmer gently for 2 minutes. Toss in the pasta, lemon zest and juice, and parsley.
3. Serve immediately.
A recipe extract from ‘Simply Zola’ by Zola Nene, published by Penguin Random House. The book retails for R290.