Lemon Spaghetti with Garlic Prawns
Spaghetti tossed in a garlic-lemon-butter sauce with juicy pan-seared prawns, parsley and a hit of chili. Italian coastal pasta, 20 minutes to a holiday-feel dinner.
20 minEasy~409 kcal / servingItalian
Contains glutenContains shellfishContains dairy
Nutrition
409 kcal
Calories
32 g
Protein
38 g
Carbs
15 g
Fat
Estimated, per serving
Good to know
Contains glutenContains shellfishContains dairy
Ingredients · per serving
- 250 g Raw king prawns (peeled)
- 1 medium Lemon
- 3 tbsp Fresh parsley
- to taste Black pepper
- ½ tsp Chili flakes
- 200 g Spaghetti
- 4 cloves Garlic
- 30 g Parmesan
- 2 tbsp Olive oil
- 30 g Butter
- to taste Salt
Instructions
- Bring a large pot of well-salted water to a rolling boil. Cook the spaghetti to packet time.
- Pat the prawns dry. Season with salt and pepper.
- Heat 1 tbsp olive oil in a wide pan over medium-high heat. Add the prawns in a single layer. Cook 90 seconds per side until pink and curled. Lift onto a plate.
- Lower heat to medium. Add the butter to the same pan. When melted, add minced garlic and chili flakes. Stir 30 seconds.
- Squeeze in the lemon juice, add the lemon zest. Bubble briefly.
- Scoop a mug of pasta water out. Drain the spaghetti and tip into the lemon-butter pan with a splash of pasta water.
- Toss vigorously over high heat for 30 seconds — the starch emulsifies into a silky sauce.
- Return the prawns with plate juices. Fold in chopped parsley and grated parmesan. Plate, drizzle olive oil, extra lemon wedge.
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