Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and chilli flakes, cooking for 1-2 minutes until fragrant. Do not let the garlic burn.
- Increase heat to medium-high. Add prawns, season with salt and pepper, and cook for 1-2 minutes per side until pink and opaque.
- Pour in the white wine to deglaze the pan, scraping the bottom. Allow it to reduce by half. Stir in the lemon juice and half the chopped parsley.
- Add the drained pasta to the skillet with the prawns. Toss well, adding splashes of reserved pasta water to create a silky sauce. Stir in the butter and lemon zest until the butter melts.
- Serve immediately, garnished with the remaining fresh parsley and extra chilli flakes if desired.
Notes
Don't Overcook Prawns: Watch them closely as they cook in just a few minutes. They should be pink and just opaque.
Use Pasta Water: This starchy water is essential for creating a smooth, glossy sauce that clings to the pasta.
Adjust Spice: You can easily control the heat by adding more or less red chilli flakes to suit your taste.
Use Pasta Water: This starchy water is essential for creating a smooth, glossy sauce that clings to the pasta.
Adjust Spice: You can easily control the heat by adding more or less red chilli flakes to suit your taste.