Be generous with the buttery garlic sauce that keeps the prawns juicy and adds a smashing flavour to the pasta.
- 200 g angel hair pasta or spaghetti
- 45 g butter
- 1 tbsp olive oil
- 4 cloves garlic, sliced
- 1 tsp dried chilli flakes
- 1 tbsp shredded lemon zest
- 12 green (raw) prawns (shrimp), peeled, cleaned and halved lengthways
- 1 tbsp lemon juice
- ¼ cup flat-leaf parsley leaves, roughly torn
- sea salt and cracked black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes or until al dente. Drain and keep warm.
2. While the pasta is cooking, heat a frying pan over medium-high heat. Add the butter and oil and cook until the butter has melted. Add the garlic, chilli and zest and cook for 2 minutes. Add the prawns and cook, stirring, for 3 minutes or until the prawns are tender.
3. Add the pasta, juice, parsley, salt and pepper to the pan and toss to combine. Serve with a simple green salad.