I came up with this recipe when I was on holiday in Sardinia last year where the majority of our meals were based around the fresh seafood on offer. This dish is perfect to eat anytime of year. My family loves the dish this time of year because it’s a delicious reminder of the summer and the al fresco meals we enjoyed whilst on holiday. I love this recipe because it tastes so fresh and flavourful and takes less than 15 minutes to make!
500g dried spaghetti
225g raw tiger prawns, cleaned and de-veined
2 tablespoons extra virgin olive oil
2 large cloves of garlic, minced
1 large red chilli, deseeded and finely chopped
Zest of 1 unwaxed lemon
1 tablespoon chopped parsley
1. Cook the spaghetti in salted boiling water according to the packets instructions.
2. Once the pasta is near enough cooked (al dente), add the olive oil to a large frying pan. Cook the prawns along with the garlic, chilli and lemon zest for about 3 minutes or until they start to turn pink in colour.
3. Then add the butter and cook for another 3 minutes on a low-medium heat to warm the prawns completely through and melt the butter. Serve the prawns and butter sauce on top of the cooked and drained pasta in a bowl and before serving add a good squeeze of fresh lemon.
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