Special prawn pasta
Special prawn pasta
Juicy tiger prawns turn this simple supper dish into something really special
- Prep: 5 mins
Cook: 20 mins - Easily halved or doubled
- Easy
Ingredients
- 200g linguine or spaghetti
- 25g butter
- 200g raw peeled prawns, preferably tiger prawns
- 1 garlic clove, crushed
- 100ml white wine
- squeeze lemon juice
- small handful flatleaf parsley, roughly chopped
Which prawns?
This dish works best with tiger
prawns as they have the best
flavour. It’s essential to use raw ones.
Method
-
Cook the pasta in a large pan of boiling, salted water according to pack instructions. Meanwhile, heat a small knob of the butter in a frying pan. When it starts to sizzle, add the prawns and fry for 1 min until they start to change colour. Add the garlic and sizzle for 1 min more, splash in the wine, then bring to the boil. Swirl in the rest of the butter, season with salt and pepper and a squeeze of lemon juice, then stir in the chopped parsley.
-
When the pasta is just cooked, drain and toss through the prawns. Divide the pasta between 2 bowls, pour over any excess sauce and serve straightaway.
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