You Need:
- 1 pack Garlic Prawns
- 375g farfalle
- 1 large lemon, juice & zest
- 1 cup white wine
- 100g butter, diced
- 1 tablespoon baby capers, rinsed
- parsley, chopped
Method:
- Cook pasta by packet instructions then toss with a little oil, keep warm
- Gently pan fry prawns 1-2 minutes in oil until just turning pink, then remove and set aside
- Increase heat, add lemon juice and wine to pan and let bubble up for 2 minutes
- Stir in butter, zest and capers, then return prawns to heat through
- Toss into pasta and serve garnished with parsley