Pan Fried Prawns in Lemon Myrtle and Ginger served with Tagliatelle


4-6 large peeled Prawns (Shrimp) per person
1 clove garlic chopped
1 teaspoon Lake Deborah Salt

1 teaspoon Lemon Myrtle powder
1 teaspoon of Chopped Fresh Ginger
Freshly Ground black pepper
2-3 tblsp of Light Olive Oil to combine
50g of Tagliatelle per person
25g of Butter


  • Mix the Herb ingredients plus the chopped garlic and add the oil to combine. Marinade the prawns in the mix.
  • In a saucepan, bring water to a rolling boil, add pasta and cook to instructions on the packet.
  • Drain and toss with butter whilst hot.
  • Meanwhile pan-fry, grill or bbq prawns until cooked.
  • Serve immediately on top of hot buttery pasta.

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