Lemon & parsley spaghetti
- Preparation and cooking time
- Serves 2
- 175g spaghetti
- 2 tbsp olive oil
- 140g large raw peeled prawn , thawed if frozen
- zest and juice 1 lemon , plus wedges to serve (optional)
- bunch flat-leaf parsley , roughly chopped
- STEP 1
Boil the pasta. Meanwhile, heat the oil in a large pan, add the prawns, then quickly fry until they are evenly pink.
- STEP 2
Throw in the lemon zest and juice, parsley, 2 tbsp of the pasta cooking water and salt and pepper, then heat through.
- STEP 3
Drain the spaghetti, add to the pan, then toss everything together. Serve with lemon wedges, if liked.