This easy prawn spaghetti dish makes the most of juicy tiger prawns and can be whipped up in under 30 minutes. It's also easily halved or doubled
prawn pasta
Prawn pasta
Ingredient
- 200g linguine or spaghetti
- 25g butter
- 200g raw peeled prawn, preferably tiger prawns
- 1 garlic clove, crushed
- 100ml white wine
- squeeze lemon juice
- small handful flat-leaf parsley, roughly chopped
Instructions
- STEP 1
Cook the pasta in a large pan of boiling, salted water according to pack instructions. Meanwhile, heat a small knob of the butter in a frying pan. When it starts to sizzle, add the prawns and fry for 1 min until they start to change colour. Add the garlic and sizzle for 1 min more, splash in the wine, then bring to the boil. Swirl in the rest of the butter, season with salt and pepper and a squeeze of lemon juice, then stir in the chopped parsley.
- STEP 2
When the pasta is just cooked, drain and toss through the prawns. Divide the pasta between 2 bowls, pour over any excess sauce and serve straightaway.