1 packet tagliatelle pasta
500g Australian prawn meat, deveined and finely diced
½ cup extra virgin olive oil
1 garlic clove, crushed
3 tbsp butter
1 lemon, zested and juiced
½ bunch of flat leaf parsley, chopped
½ cup prosecco (Italian Bubbles)
Pinch of saffron
Salt and pepper
Cook pasta as per packet directions.
Next, place garlic, olive oil, butter and prawn meat into pan and sauté for 3 to 5 minutes or until prawns are cooked. Add prosecco and saffron. Cook for 2 minutes. Place lemon juice and zest into pan. Season with salt and pepper. Add parsley to pan stir through and turn off the heat.
Finally strain pasta and toss through the sauce. Serve with extra cracked pepper.