1 tablespoon olive oil
10 tiger prawns peeled with tails on
1/2 cup white wine
1 tablespoon butter
1 finely chopped chilli
1/2 packet spaghetti
1/2 cup grated parmesan cheese
1 tablespoon chopped parsley
4 cloves finely chopped Garlic
3 spring onions, chopped
1/2 teaspoon fresh chopped oregano
1.5 limes zest and juice of 1 lime
2 roma tomatoes de-seeded & thinly sliced
Cook the pasta and strain. Leave to sit in strainer.
Heat up the oil in a wok and then add the garlic and prawns. Saute for 1 minute. Now add the lime zest, spring onions and oregano and cook for a further minute. Pour in the white wine and cook for a further minute letting it reduce slightly.
Add the chilli, tomatoes, butter, pasta and juice of the limes into the wok and carefully toss about to mix the flavours and heat through.
Add and mix through the parsley, parmesan cheese and salt and paper then plate it up. Top with parmesan cheese.