Prawn Linguini Pasta / Seafood

Spring has sprung here in Perth!
So what better way is there than to celebrate with this healthy, quick and, most important of all, TASTY prawn dish?

I've used Exmouth Fresh King Prawns as I find the quality to be outstanding!

Serves 4
Ingredients
400g Exmouth Fresh King Prawns peeled and halved
200g Linguini Pasta
3 Cloves Garlic sliced
10g Chilli sliced
100ml Extra Virgin Olive Oil
20g Italian Parsley chopped
50g Shaved Fennel Bulb
100g Wild Rocket
Salt and Pepper to taste

Pine Nut and Current Dressing
1 Lemon zested
20g Currents soaked (30ml Red Wine Vinegar)
20g Pine Nuts toasted
30ml Extra Virgin Olive Oil

Method:

1. Put large pot of hot water onto the stove and bring and add a small pinch of salt. Once boiled add pasta and stir in.
2. Depending on the cooking time on your pasta, once half way cooked put a colander into the sink and heat a separate large frying pan to a medium heat on the stove, add olive oil and garlic and chilli.
3. Be careful not to burn garlic and chilli, add sliced Exmouth Fresh King Prawns, by this time the pasta should be cooked and turn both heats off.
4. Strain Pasta into the colander and drizzle with a little olive oil. Then add pasta onto prawns, and then add shaved fennel, wild rocket, chopped parsley, season with salt and pepper.
5. Mix gently and serve, then drizzle the current and pine nut dressing over the top of the pasta