Lemon & parsley spaghetti
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
- Prep: 5 mins
Cook: 10 mins
- Serves 2
- Easy
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
Tip
Dry the prawns on kitchen paper first
– this helps them to fry quicker, without
steaming or overcooking.
Method
-
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.
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