50ml extra-virgin olive oil, plus a splash extra for frying
knob of butter
200g peeled raw prawns
good pinch chilli flakes
Cook the gluten free pasta in a large pan of salted boiling water following pack instructions until al dente.
Meanwhile, make the gremolata. In a food processor (or by hand), add the garlic oilc with the zest, parsley (include the stalks) and rocket. Season generously, add the olive oil and lemon juice, and mix to make a juicy paste. Set aside.
Melt the knob of butter with a small splash of oil in a frying pan, add the shrimps and fry quickly on each side. Add the chilli flakes and cook for 1 min or so more until the prawns are cooked.
Drain the pasta and return to the pan. Add the gremolata and the chilli shrimp, toss well to coat and check the seasoning. Divide