Fish and Seafood Recipes - Tagliatelle Cheri

Ingredients                                         

• 225 g/8 oz tagliatelle

• 60 ml/4 tbsp olive oil

• 3 garlic cloves, crushed

• 2.5 ml/1/2 tsp chili powder

• 10 ml/2 tsp chopped oregano

• 10 ml/2 tsp chopped basil

• 450 g/1lb/4 cups raw peeled prawns (shrimp), deveined

• 350 g/12 oz/3 cups cherry tomatoes, quartered

• Salt and freshly ground black pepper

• 25 g/1/4 cup freshly grated Parmesan cheese

• A few fresh basil leaves

• Thinly pared rind of 1 lemon, cut into thin shreds

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Method:

1. Cook the pasta in plenty of boiling salted water until tender. Drain, rinse with boiling water, drain again and return to the pan.

2. Meanwhile, heat the oil in a large frying pan (skillet). Add the garlic, chili, herbs and prawns and cook, stirring for 2 minutes.

3. Add the tomatoes and a little salt and pepper and cook for a further 2 minutes. Add to the pasta and toss well.

4. Sprinkle with the cheese, pile on to serving plates and garnish with a few torn basil leaves and shreds of lemon rind.