Lemon and Garlic Prawn Linguine

Ingredients

• linguine (dry) — 200g
• king prawns, raw and peeled — 250g
• extra virgin olive oil — 3 tbsp
• garlic cloves, finely sliced — 4
• dried red chilli flakes — 1 tsp
• lemon, juiced and zested — 1
• fresh flat-leaf parsley, chopped — 15g

Method

1. 1

   Bring a large saucepan of salted water to the boil and cook the linguine according to the packet instructions until al dente.

2. 2

   While the pasta cooks, heat the olive oil in a large frying pan over medium heat.

3. 3

   Add the sliced garlic and chilli flakes, sautéing for 1-2 minutes until fragrant but not browned.

4. 4

   Increase the heat to medium-high and add the prawns, cooking for 3 minutes until pink and opaque.

5. 5

   Reserve about 50ml of the pasta cooking water, then drain the linguine.

6. 6

   Add the pasta directly to the frying pan with the prawns, along with the lemon juice, lemon zest, and half the parsley.

7. 7

   Toss everything together, adding a splash of the reserved pasta water to create a glossy sauce that coats the strands.

8. 8

   Serve immediately, garnished with the remaining fresh parsley.