500g peeled, raw banana prawns
3 cloves garlic, crushed
½ teaspoon chilli flakes
¼ cup extra virgin olive oil
500g tomatoes, chopped
1 teaspoon finely grated lemon rind
1 cup coarsely chopped fresh parsley
¼ cup pine nuts, toasted
Extra virgin olive oil and lemon wedges, to serve
Cook pasta in a large saucepan of boiling, salted water for about 10 minutes, or until tender. Drain. Cover to keep warm.
Meanwhile, toss prawns in a large bowl with garlic and chilli.
Heat 1 tablespoon of the oil in a large, deep non-stick frying pan over a medium to high heat. Add prawns in two batches. Cook, in a single layer for about 2 minutes on each side, or until prawns lightly browned. Return all prawns to pan.
Add tomatoes, rind, pasta and remaining olive oil. Season with salt and pepper. Gently toss over heat for about 2 minutes, or until combined and hot. Remove pan. Stir in parsley and nuts.
Divide among serving bowls. Drizzle with a little extra oil. Serve with lemon.