Garlic Prawn Pasta
- 24 medium green Australian prawns
- 400g spaghetti
- 80g butter
- 2 tablespoons olive oil
- 4 cloves garlic, sliced
- 2 teaspoons dried chilli flakes
- 1 lemon, zested
- 2 tablespoons lemon juice
- ¼ cup flat-leaf parsley leaves, chopped
- Sea salt and cracked black pepper
Peel the prawns and cut them in half lengthways.
Cook the pasta in a large saucepan of boiling salted water for 8‐10 minutes or until al dente. Drain reserving ¼ cup pasta water and keep warm.
Heat the butter and oil in a large frying pan over medium heat. Add the garlic, chilli and lemon zest. Cook, stirring for 2 minutes or until golden.
Add the prawns and cook, stirring, for 2‐3 minutes or until the prawns are tender.
Add the pasta, lemon juice, parsley and reserved pasta water.
Season with sea salt and freshly cracked black pepper and toss to combine.