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Bright, summery, and generous. This is the kind of pasta you throw together when it’s hot, everyone’s hovering in the kitchen, and dinner needs to happen now.
Lemon and garlic form the backbone, nuggets of sweet prawns bring the luxe, and crispy breadcrumbs add crunch and depth. The final flourish? Lush, creamy stracciatella spooned over the top, melting slowly into the warm pasta. It's yet another celebration of seafood and cheese together. Gather the fam and enjoy!
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LEMON DRESSING
2 Garlic cloves, crushed
Juice of 1½ Lemons
1 Tbsp Dijon Mustard
½ tsp Sugar
Big pinch Sea Salt
2–3 Tbsp Extra Virgin Olive Oil
GARLIC PRAWN BREADCRUMBS
800g Australian Green Tiger Prawns, peeled
½ Baguette, torn
3 Garlic cloves
Large handful Parsley
Big pinch Sea Salt
1 tsp Chilli flakes (or to taste)
Zest of 1 Lemon
2 Tbsp Extra Virgin Olive Oil
PASTA
375g Fettuccine
Handful Basil, roughly chopped
Salt, for seasoning
TO SERVE
250g Vannella Cheese Stracciatella
Rocket salad, dressed in lemon & olive oil
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Start with the dressing. In a large, shallow serving bowl, combine the crushed garlic, lemon juice, dijon, sugar and sea salt. Whisk to combine and set aside to macerate while you get everything else underway. Add the olive oil just before the pasta goes in.
For the crumbs, place the torn baguette into a food processor with the garlic, parsley and salt. Blitz to a coarse, rustic crumb, then transfer to a bowl and stir through the chilli flakes and lemon zest.
Add the prawn meat to the food processor and pulse briefly until chunky (You want texture here, not a paste). Heat the olive oil in a wide frying pan over medium heat. Add the prawn meat, breaking it up as it cooks. Scatter the breadcrumb mixture over the top and continue cooking for around 5 minutes, until the crumbs are golden, the garlic smells nutty and toasted, and the prawns are just cooked through. Remove from the heat.
Cook the fettuccine in heavily salted boiling water until al dente. Using tongs, lift the pasta straight from the pot into the bowl with the lemon dressing (a little of that starchy cooking water coming along for the ride is exactly what you want) and toss well to coat. Add the basil and give it another gentle toss. Spoon the warm garlic prawn breadcrumbs generously over the pasta.
To serve, finish with big dollops of stracciatella over the top, along with a simple rocket salad and lean into the summer mood. Seconds are highly encouraged!
