Tomato and Chilli Prawn Spaghetti with Lobster Oil


Preparation time
10 minutes

Cooking time
15 minutes

4 people

1½ tablespoons Ferguson lobster oil
500g spaghetti
2 tablespoons olive oil
1 tablespoon butter
2 x 200g Ferguson Australia King Prawn cutlets
1-2 large red chillies, sliced
2 cloves garlic, crushed
1 punnet cherry tomatoes, halved
½ cup white wine
Salt and pepper
Small handful fresh basil leaves
Juice of 1 lemon

Tomato and Chilli Prawn Spaghetti with Lobster Oil

Heat a large pot of salted water over high heat until boiling. Add the spaghetti, and cook as per the packet instructions.

Whilst the spaghetti is cooking, place a large frypan over high heat. Once the pan is hot, add the olive oil, butter, prawns, chilli, garlic and cherry tomatoes. Cook for 1 minute, before turning the prawns and cooking for a further 30 seconds. Add the white wine, a big pinch of salt and pepper, and ¼ cup spaghetti cooking water. Cook for another minute before turning off the heat.

When the pasta is cooked, drain and add to the frypan along with the basil, lemon juice and lobster oil. Toss to combine, and divide between four serving bowls.

(Dietary specifications: Lactose Free & use Gluten Free spaghetti)