- 175g spaghetti
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 140g large raw peeled prawn, thawed if frozen
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- zest and juice 1 lemon, plus wedges to serve (optional)
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- bunch flat-leaf parsley, roughly chopped
Boil the pasta. Meanwhile, heat the oil in a large pan, add the prawns, then quickly fry until they are evenly pink.
Throw in the lemon zest and juice, parsley, 2 tbsp of the pasta cooking water and salt and pepper, then heat through.
Drain the spaghetti, add to the pan, then toss everything together. Serve with lemon wedges, if liked.
TipDry the prawns on kitchen paper first – this helps them to fry quicker, without steaming or overcooking.