Prawns al Greco

• 5 Tiger Prawns (16-24 count)
• 1/2 lemon, juice only
• 1 tbsp (15 ml) pesto
• 1 tbsp (15 ml) dijon mustard
• 1 tsp (5 ml) capers
• 1/2 tbsp (7 ml) minced garlic
• 1/2 tomato, cut into large pieces
• 1 tbsp (15 ml) olive oil
• 1/2 tsp (2 ml) coarse grind black pepper
• 1/2 tsp (2 ml) cracked red pepper
• 1 cup (225 ml) heavy cream
• cooked pasta

1. Heat olive oil in skillet.
2. Saute prawns till done on one side.
3. Flip prawns and add lemon juice, garlic, tomatoes, pepper, pesto, dijon, and capers; saute for about one minute.
4. Add heavy cream; heat gently and let thicken.
5. Serve over pasta of your choice.

lemon, pesto, mustard, capers, garlic, tomato, olive oil, coarse grind black pepper, cracked red pepper, heavy cream, pasta

Taken from online-cookbook.com/goto/cook/rpage/0000E1 (may not work)