Lemon and parsley spaghetti with prawns
With just 5 ingredients and 15 minutes you can make a memorable pasta dish that’s smart
enough for weeknight entertaining.
Takes 15 minutes • Serves 2
– 175g/6oz spaghetti
– 2 tbsp olive oil
– 140g/5oz large raw peeled prawns, thawed if frozen
– zest and juice of 1 lemon, plus wedges to serve (optional)
– 1 small bunch of flatleaf parsley, roughly chopped
Cook the pasta according to the packet instructions.
Meanwhile, heat the oil in a large pan, add the prawns, then quickly fry until they are evenly pink.
Drain the spaghetti, reserving two tablespoons of the cooking water.
Add the lemon zest and juice, parsley, two tablespoons of cooking water and salt and pepper to the
prawns, then heat through.
Toss the pasta together with the prawns. Serve with lemon wedges, if liked.
Food: Lemon and parsley spaghetti with prawns