This Prawn and Pepperoni Kabana Pasta is perfect for your next laid-back family lunch. It's easy to prepare and packed with flavour thanks to our smoky and spicy Pepperoni Kabana, which is pared with sweet prawns and zesty lemon. 

  • Ingredients

    • Olive oil – 1tsp + ¼ cup
    • Gotzinger Pepperoni Kabana (sliced into 1cm thick pieces) – 400g
    • Salt – to season
    • Garlic cloves (sliced or chopped) – 3
    • Peeled and cleaned raw prawns – 220g
    • Fettuccini (sub out for pasta of your choice) – 350g dried
    • Cracked black pepper – to season
    • Juice of a lemon – 1 lemon
    • Fresh parsley leaves (chopped) – 1 cup
    • Chilli flakes (optional) – as preferred

  • Instructions

    • Heat a large fry pan, add 1 tsp of olive oil, followed
      by the slices of Pepperoni Kabana. Cook the kabana until golden on both sides.
      Remove from the pan and set aside.
    • Boil a large pot of season water.
    • Once boiling, add the pasta and cook until al dente.
    • Add the garlic to the pan and cook for 1-2 minutes.
    • Add the prawns to the pan, season with salt.
    • Turn the prawns once one side turns orange. Once turned,
      cook for 10-20 seconds on the other side and remove from the pan.
    • Drain the pasta and add it to the pan. Ensure the pan is
      off the heat at this point, then add the prawns and Pepperoni Kabana back in
      too.
    • Season with salt and
      pepper, add lemon juice, olive oil, parsley and optional chilli flakes. Toss to
      combine and then serve.

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