Written for one request, published for everyone
Garlic Prawn and Lemon Spaghetti
Spaghetti tossed with prawns fried in garlic, chilli and olive oil, finished with lemon and parsley.
- Total
- 15 min
- Hands on
- 13 min
- Serves
- 2
- Method
- hob
- Cuisine
- Italian
Per serving · estimated
- Energy
- 635 kcal
- Protein
- 37 g
- Fat
- 21 g
- Carbs
- 74 g
Method
Step 1 of 9
Bring a large pot of well salted water to the boil on the hob.
Salt
Step 2 of 9
Add the spaghetti and cook for 9 minutes until al dente.
Spaghetti
Step 3 of 9
Thinly slice the garlic and the chilli.
Garlic
Red chilli
Step 4 of 9
Warm the olive oil in a wide frying pan over medium heat and soften the garlic and chilli for 1 minute.
Olive oil- Garlic
- Red chilli
What ‘ready’ looks like Step 5 of 9
Add the prawns and fry for 3 minutes, turning, until pink, opaque and cooked to 63 °C.
Raw king prawns, peeled
What ‘ready’ looks like Step 6 of 9
Scoop out a mugful of pasta water, then drain the spaghetti.
- Spaghetti
Step 7 of 9
Zest and juice the lemon into the prawn pan.
Lemon
Step 8 of 9
Tip in the spaghetti with a splash of pasta water and toss until glossy.
- Spaghetti
What ‘ready’ looks like Step 9 of 9
Chop the parsley, stir through and season with salt and pepper.
Flat-leaf parsley- Salt
Black pepper
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.