- 200g linguine or spaghetti
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200g raw peeled prawn, preferably tiger prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 1 garlic clove, crushed
- 100ml white wine
- squeeze lemon juice
- small handful flatleaf parsley, roughly chopped
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Cook the pasta in a large pan of boiling, salted water according to pack instructions. Meanwhile, heat a small knob of the butter in a frying pan. When it starts to sizzle, add the prawns and fry for 1 min until they start to change colour. Add the garlic and sizzle for 1 min more, splash in the wine, then bring to the boil. Swirl in the rest of the butter, season with salt and pepper and a squeeze of lemon juice, then stir in the chopped parsley.
When the pasta is just cooked, drain and toss through the prawns. Divide the pasta between 2 bowls, pour over any excess sauce and serve straightaway.
This dish works best with tiger prawns as they have the best flavour. It’s essential to use raw ones.