This pasta is fresh, light and packed with flavour from the lemon, chilli and fresh parsley and the best thing is that it is ready to be served in under 20 minutes.
Ingredients
- 350g-400g spaghetti
- 500g raw prawn cutlets (defrosted)
- 2-3 Tbsp olive oil
- 30g butter
- 6 garlic cloves (crushed)
- 1 shallot (finely diced)
- 2 lemons (juice and zest)
- 250g cherry tomatoes (1 punnet)
- 1-2 red chillies, depending on how spicy you’d like it (finely sliced)
- ½ cup parsley (finely chopped)
- ½ cup parmesan (grated)
Method
- Bring a large saucepan of salted water to the boil over a high heat. Add the pasta and cook until al dente. Drain, reserving ½ cup (125ml) cooking water.
- While the pasta is cooking add a generous amount of olive oil to a large skillet over a medium heat. Add in the shallot, garlic, lemon zest and chilli, cook for 5 minutes to let them soften and become fragrant. Add the cherry tomatoes to the skillet and cook until they stat to soften and burst, about another 3-5 minutes or so.
- Add the prawns and cook for 2-3 minutes until the prawns are just cooked through, and then stir through the butter and lemon juice. Add the pasta and reserved water, and toss to coat.
- Serve topped with fresh parsley and parmesan.
Tips
- Defrost your frozen prawns just before you need them (not overnight). Place frozen prawns into a large bowl of cold/warm water, for about 5 minutes tossing the prawns occasionally to make sure they are all submerged under the water. You will know that the prawns are thawed as they will be soft, easily bendable, and slightly translucent. Drain and pat the prawns dry with a paper towel before cooking.
Variations
Vegetables
- Add some extra vegetables to your pasta by adding diced capsicum and zucchini. Add the veggies at the same time as the shallot and cook until softened.
Protein
- Swap prawns for chicken
- Make this vegetarian by leaving out the prawns and adding another cup of cherry tomatoes.
Other
- Swap out the pasta for gluten-free pasta or zucchini noodles.
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