This recipe is a firm favourite, in both house and caravan. Lemony, garlicky, oily and chilliy, what’s not to love?
This meal is quick to cook, so prepare all the ingredients and sides in advance of cooking.
Prep + Cook Time: Under 1 hour
Cookware: Medium frying pan and pasta saucepan
- 200g linguine (or any long pasta – I use wholewheat linguine)
- 200-225g raw prawns (defrosted if frozen)
- 3 tbsp oil
- heaped tsp butter
- 1 small shallot – finely chopped
- 2 garlic cloves – finely sliced or crushed
- 1/2 fresh chilli – finely chopped (or 1/4 tsp dried chilli)
- 1 lemon – zested (I buy organic unwaxed)
- lemon 1/2’s – to serve
- parsley – chopped
Bring a saucepan of salted water to the boil and add the linguine. Stir and cook for 9 minutes, or per packet instructions.
Meanwhile, heat the oil and butter in the frying pan, gently sauté the shallot for 3 minutes then add the garlic and chilli. Gently cook for 2 minutes. On a medium heat, add the raw prawns and lemon zest. Stir and cook the prawns until just pink through. Turn off the heat once cooked and sprinkle with a little salt.
By now, the pasta should be cooked “al dente” so drain, saving 1/2 cup of the pasta water.
Return the pasta pan to a low heat and add about 50ml of pasta water, a splash of oil and pinch of salt. Heat then stir in the cooked pasta, the prawn mixture and the parsley. (see note below)
Combine with pasta spoons or forks until the garlicky oily sauce coats the pasta (2 – 3 mins) then serve immediately!
In warmed dishes with lemon juice squeezed over. Broccoli, tenderstem or a green salad are lovely sides.
If it’s easier for you, and your frying pan is large enough; using tongs, remove the cooked pasta from the pan and add directly to the prawn mixture. Add a splash of pasta water, a splash of oil plus salt to taste. Combine well, making sure the pasta is coated in the oily sauce and serve immediately as above.