30 large prawns; about 650-700g
4 tablespoons olive oil
salt and black pepper; to taste
chilli powder; to taste
3 large cloves garlic; crushed
5 tablespoons fresh parsley; chopped
5-6 tablespoons seasoned breadcrumbs
125 g butter; melted
dash Tabasco sauce
5 tablespoons white wine
linguine; cooked
4 tablespoons Parmesan and Romano Cheese; grated
Yield: 4 servings
Slit the prawns down the back leaving the tail tip section of shell on the prawns. Devein, wash and dry them. Arrange the prawns, in a single layer, in a 25 cm square ovenproof dish. Pour the olive oil evenly over the prawns. Sprinkle to coat with salt, black pepper, chilli powder, garlic, parsley and breadcrumbs. Cover the dish and bake in a preheated oven at 150 C / 300 F / Gas 2 for 20 minutes. Pour the butter, Tabasco and wine evenly over the prawns. Bake uncovered 5 minutes longer or until done. Do not overcook, the prawns will toughen. Serve over cooked linguine and top with the grated cheese.