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Ingredients
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Pasta
Prawns & Aromatics
Herbs & Finish
Method
Pasta
- 1
Bring pasta water to a boil
Fill a large pot with about 3–4 liters of water. Add 1.5 tbs coarse salt and bring to a rolling boil.
- 2
Cook spaghetti
Add 320 g spaghetti and cook until just shy of al dente (follow package time minus 1–2 minutes). Reserve 200 ml of the starchy cooking water, then drain the pasta.
Prawns & Sauce
- 3
Prepare prawns
Pat prawns dry with paper towel and season lightly with a pinch of salt and a few grinds of black pepper.
- 4
Sauté aromatics
Heat 3 tbs extra-virgin olive oil and 20 g butter in a large wide skillet over medium-high heat until butter foams. Add 4 sliced garlic cloves and 1 tsp sliced fresh red chilli (or 1 tsp chilli flakes). Sauté for 30–45 seconds until fragrant and garlic is translucent but not browned.
- 5
Cook prawns
Add prawns in a single layer and cook 1.5–2 minutes per side (depending on size) until opaque and just cooked through. Remove prawns to a plate and set aside to avoid overcooking.
- 6
Deglaze & build sauce
With the pan still over medium heat, add 60 ml dry white wine (or 60 ml reserved pasta water if not using wine). Scrape up any browned bits from the pan. Let the liquid reduce for 1–2 minutes. Stir in 200 ml reserved pasta cooking water and 2 tbs fresh lemon juice and 1 tsp lemon zest. Taste and season with up to 1 tsp salt and 0.5 tsp freshly ground black pepper.
- 7
Finish sauce
Reduce heat to low, return the prawns to the pan along with the drained spaghetti. Toss everything together vigorously for 1–2 minutes so the pasta absorbs the sauce and becomes glossy. If the sauce seems tight, add a splash more reserved pasta water (1–2 tbs) to loosen.
Finish & Serve
- 8
Add herbs and cheese
Remove pan from heat. Stir in 25 g chopped fresh parsley. Taste and adjust seasoning with extra lemon juice, salt or pepper if needed. If using, sprinkle 40 g grated Parmesan or Pecorino and toss briefly to combine.
- 9
Serve
Divide spaghetti and prawns between 4 warm plates or bowls. Drizzle with a little extra-virgin olive oil if desired and garnish with a few extra parsley leaves and a light grating of lemon zest. Serve immediately.