Spaghetti with king prawns, garlic and chilli
This is another fast supper dish using only a few ingredients which come together to pack a real punch of flavour. Perfect for a weekday meal when time is precious.
Spaghetti with King Prawns, garlic and Chilli
- 200g spaghetti
- 2 tbsp olive oil
- 1 red chilli, deseeded and finely chopped
- 2 spring onions, finely chopped
- 200g raw peeled king prawns
- 3 garlic cloves, peeled and finely chopped
- 1 lemon
- 15g parsley, finely chopped
- sea salt and freshly ground black pepper
- extra virgin olive oil for drizzling
Add the spaghetti to a pot of boiling water with a large pinch of salt and bring to the boil over a high heat. Cook for 8-10 minutes until al dente. Once cooked, drain the spaghetti reserving some of the starchy pasta water.
Whilst the spaghetti is cooking, heat the oil in a wide heavy based pan, over a medium heat. Add the chilli and spring onions with a pinch of salt, and cook for 2 minutes or until it starts to soften. Add the prawns and garlic and cook for 3-4 minutes or until the prawns are cooked.
Once cooked, add the spaghetti to the pan with a couple of splashes of the starchy pasta water. Season with a generous pinch of salt and black pepper. Squeeze in the juice of ½ lemon and stir until the sauce sticks to the spaghetti.
Remove from the heat and stir through the chopped parsley. Cut the remaining lemon into wedges.
Serve the spaghetti in bowls with a lemon wedge to the side. Drizzle with a little extra virgin olive oil.