Lemon & parsley spaghetti

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Good Food

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Recipe by Good Food

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1. Boil the pasta. Meanwhile, heat the oil in a large pan, add the prawns, then quickly fry until they are evenly pink.
2. Throw in the lemon zest and juice, parsley, 2 tbsp of the pasta cooking water and salt and pepper, then heat through.
3. Drain the spaghetti, add to the pan, then toss everything together. Serve with lemon wedges, if liked.

Tip

Dry the prawns on kitchen paper first - this helps them to fry quicker, without steaming or overcooking.

Per serving

455 kcalories, protein 23g, carbohydrate 65g, fat 13 g, saturated fat 2g, fibre 3g, salt 0.37 g

Latest comments and suggestions

• michelle

  28 January 2008

  michelle rated this recipe

  

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• Jean

  01 February 2008

  Jean rated and commented on this recipe

  

  We really liked this easy recipe. I didn't have raw prawns in at the time but it was just as nice with cooked ones. Will make this again, easy storecupboard recipe.

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• elizabeth

  01 February 2008

  elizabeth rated and commented on this recipe

  

  Lovely recipe but I don't like prawns so intend to make this easy recipe with chicken!

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• Beate

  02 February 2008

  Beate commented on this recipe

  This sounds really yummy and seems to be easy and speedy - just what I like. Will definitely try it out next week !!

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• carmelbasley

  02 February 2008

  carmelbasley rated and commented on this recipe

  

  lovely with or without the prawns.

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• Janet

  04 February 2008

  Janet rated and commented on this recipe

  

  Added courgettes to help with 5 a day!

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• Donegal

  06 February 2008

  Donegal commented on this recipe

  Look forward to using it as it is and also it is so versatile

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• Donna mc

  10 February 2008

  Donna mc rated and commented on this recipe

  

  we added chilli fantastic!!!

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• bl4nk

  14 February 2008

  bl4nk rated and commented on this recipe

  

  absolutely delicious, italian minimalism at its best!

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• sabina

  26 February 2008

  sabina rated and commented on this recipe

  

  Really liked this recipe. Will add some chilli when cooking the prawns next time.

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• Lucy

  13 June 2008

  Lucy rated and commented on this recipe

  

  Very simple and tasty. Will enjoy making again soon.

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• Samantha

  18 June 2008

  Samantha rated and commented on this recipe

  

  Yummy, I softened some red onion, courgette, chilli seeds in a teaspoon of olive oil, added the prawns, lemon zest and juice. Once pasta cooked, threw it all together with some pasta water and added freshly chopped corriander instead. Heaven. Top dish. Used whole wheat spaghetti and on weight watchers core diet, totally free.

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• Jo's recipes

  26 August 2008

  Jo's recipes commented on this recipe

  Excellent. I dry fried some sliced chorizo with chopped garlic and basil and then added the prawns, oil and lemon with a handful of halved cherry tomatoes. Served with lots of crusty bread. Goes well when served with smoked mackeral pate and melba toast as a starter.

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Ingredients

• 175g spaghetti
• 2 tbsp olive oil
• 140g large raw peeled prawns , thawed if frozen
• zest and juice 1 lemon , plus wedges to serve (optional)
• bunch flat-leaf parsley , roughly chopped

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Difficulty and servings

Serves 2

Preperation and cooking times

Prep 5 mins

Cook 10 mins

Ingredients

• 175g spaghetti
• 2 tbsp olive oil
• 140g large raw peeled prawns , thawed if frozen
• zest and juice 1 lemon , plus wedges to serve (optional)
• bunch flat-leaf parsley , roughly chopped

Per serving

455 kcalories, protein 23g, carbohydrate 65g, fat 13 g, saturated fat 2g, fibre 3g, salt 0.37 g

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