Prawn & Lemon Spaghetti

Juicy prawns in a garlicky lemon butter sauce tossed with spaghetti — a restaurant-quality spring seafood pasta that's ready in just 20 minutes.

Instructions

1. Cook the spaghetti until al dente. Reserve 200 ml pasta water before draining.
2. Prep the prawns: If using raw prawns, peel and devein them. Pat dry with kitchen paper — this helps them colour better in the pan.
3. Cook the garlic: Heat a generous drizzle of olive oil and a knob of butter in a large frying pan over medium heat. Add the thinly sliced garlic and cook for 1–2 minutes until fragrant and just golden. Do not let it burn.
4. Cook the prawns: Increase the heat to high. Add the prawns in a single layer and cook for 1–2 minutes per side until pink and just cooked through. Do not overcook.
5. Add lemon: Add the lemon zest and juice to the pan, along with a good splash of pasta water. Swirl to create a sauce.
6. Combine: Add the drained spaghetti and toss vigorously over medium heat for 1 minute.
7. Season with salt, black pepper, and a pinch of chilli flakes. Serve immediately with fresh parsley if available.