Lemon & parsley spaghetti

Lemon & parsley spaghetti

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(28 ratings)

Prep: 5 mins Cook: 10 mins


Serves 2
Fast food doesn't have to be at the end of a phone line. This 15-minute meal is the perfect pick me up after a long day

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal455
  • fat13g
  • saturates2g
  • carbs65g
  • sugars3g
  • fibre3g
  • protein23g
  • salt0.37g


  • 175g spaghetti
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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…

  • bunch flat-leaf parsley, roughly chopped


  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.

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Comments, questions and tips

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hannyfred's picture
2nd Jun, 2020
Definitely use raw prawns - I cooked mine in with the pasta after draining it
7th Jul, 2014
Not keen on prawns so added garlic and some flaked, cooked salmon, Very nice :-))
14th Jan, 2013
Amazing! The flavour combinations were brillaint. I made this meal one evening with quorn 'chicken pieces' and my husband thought it smelt lovely so the next evening he made the prawn version! Yum!
25th Jan, 2012
This was a little bland even with the addition of garlic, but I went with adding Parmesan and this did the trick? Would definitely try some of the other ideas and think this would make a wonderful yet easy al fresco dish to share with friends in the summer with a side serving of salad. Recommend sprinkling parsley on at the end.
4th Oct, 2011
I thought this was going to be a bit bland, but it was actually really fresh, zesty and tasty. A great quick dish! I would use RAW king prawns as it gives a bit more flavour and you can make sure you don't overcook them. Yum!
29th Jun, 2011
Is one of those recipes that only takes you 10 minutes. Perfect after a hard day at work when you don't feel like cooking. I sometimes also add green pesto and it's delicious!
27th Apr, 2011
I added one red chilli when cooking the prawns and sprinkled with parmesan. Really fresh and tasty and so simple to make. Will definitely be making this again.
19th Apr, 2011
We tried this at the weekend when it was hot and we we're particularly hungry. Perfect for a light dinner or lunch and so refreshing and easy to make!
26th Mar, 2011
I did do it with chives instead in the end. But it was VERY dry! I did like the lemony taste but quite plain. Will not be making again.
25th Mar, 2011
Would this be okaii with chives instead of parsley?


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