Lemon, Garlic and Prawn Spaghetti

Instructions

1. 1

   Put the raw prawns in a bowl. Add 10 ml extra virgin olive oil, 1 crushed garlic clove, half the dried chilli flakes and the zest of half the lemon. Season lightly with sea salt and toss to coat. Leave to marinate for 15 minutes.

2. 2

   Bring a large pan of water to the boil and add a generous pinch of sea salt. Add the spaghetti and cook until just al dente — check packet guidance but aim for 9–11 minutes. Before draining, reserve about 200–250 ml of the starchy cooking water, then drain the pasta.

3. 3

   Meanwhile, heat a large frying pan over medium heat. Add 20 ml extra virgin olive oil and 15 g unsalted butter. Add the finely chopped brown onion and 2 minced garlic cloves and cook for 4–5 minutes until the onion is soft and translucent.

4. 4

   Halve the cherry tomatoes and add them to the pan. Turn the heat up slightly and cook for 5–6 minutes until they begin to soften and burst. Pour in the dry white wine and let it bubble for 1–2 minutes to reduce slightly.

5. 5

   Add the marinated prawns and any juices to the pan. Cook over medium-high heat for 2–3 minutes, turning once, until the prawns are pink and just cooked through.

6. 6

   Reduce the heat to low, stir in the double cream and the remaining 10 g unsalted butter. Add about 100 ml of the reserved pasta water and stir to make a glossy sauce; simmer for 1–2 minutes to bind. Season with freshly ground black pepper and adjust sea salt if needed.

7. 7

   Return the drained spaghetti to the pan and toss briskly with the sauce over low heat. Add the grated Parmesan, the chopped parsley and the juice of the remaining half lemon. If the sauce is too thick, add a little more reserved pasta water, a tablespoon at a time, until silky and coating the pasta.

8. 8

   Divide between warm plates, scatter the remaining dried chilli flakes and a little extra grated Parmesan, finish with a drizzle of extra virgin olive oil and a crack of freshly ground black pepper. Serve immediately.

Tips

• Always reserve pasta water before draining — the starch is essential to bind the sauce and give it a glossy finish.
• Marinate the prawns briefly (15 minutes) for extra flavour, but don’t marinate for hours or the acid will start to 'cook' them.
• If you only have frozen prawns, thaw them thoroughly in the fridge overnight and pat very dry on kitchen paper before marinating to avoid excess water in the pan.
• Use the pasta packet timing as a guide but taste for al dente a minute or two earlier; it will finish cooking when tossed in the sauce.
• Make the sauce to a slightly looser consistency than you think — it will tighten as it cools and when mixed with pasta.

Substitutions

• raw prawns, peeled and deveined → squid rings 400 g, cooked for 1–2 minutes until just tender

  Stays close

• double cream → crème fraîche 75 g (stir in at the end off the heat)

  Stays close

• spaghetti → linguine or tagliatelle, same quantity

  Stays close

• grated Parmesan → Pecorino Romano 50 g (sharper, saltier)

  Noticeably different

Nutrition

Per serving · estimated

620

Calories

39 g

Protein

64 g

Carbs

24 g

Fat

5 g

Fibre

7 g

Sugar

600 mg

Sodium

FAQ