Spaghetti with chilli garlic prawns
Serving size: Serves 4-6
Cuisine type: ItalianCooking time: Less than 30 minutes
Course: MainFavourite flavours: Pasta
Spaghetti with chilli garlic prawns
INGREDIENTS
30 (1kg) uncooked medium prawns
500g spaghetti
1⁄3 cup (80ml) extra virgin olive oil
4-6 cloves garlic, sliced finely
2 long red chillis, sliced finely
2 tablespoons finely chopped parsley stalks (see Cook's Note)
2 tablespoons lemon juice
2 tablespoons baby capers, rinsed
1/2 cup roughly chopped parsley
extra virgin olive oil, extra, for serving
lemon wedges, for serving
METHOD
1. Shell and devein prawns, leaving tails intact. Butterfly prawns (cut along back
of prawn, taking care not to cut all the way through).
2. Cook pasta in plenty of rapidly boiling, well-salted water until al dente; drain, reserving 1/2 cup of the cooking water.
3. Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan over high heat. Cook prawns, in batches, until browned lightly. Remove from pan.
4. Lower the heat, add remaining oil. Add the garlic, chillis and parsley stalks. Cook, stirring occasionally, over low-medium heat, for about 5 minutes. Increase heat, stir in juice and capers. Return prawns to pan; heat through. Season with salt and freshly ground black pepper.
5. Toss pasta through prawn mixture, add parsley. If pasta feels dry, add some of the pasta cooking water to moisten. Serve with a drizzle of extra olive oil and squeeze of lemon.
Not suitable to freeze or microwave.
COOK'S NOTE: Parsley stalks have a lovely flavour, so don't throw them away! Discard the tough bottom 5cm and finely chop from about halfway up the stalk. Add parsley stems to the pan with the garlic when cooking pasta sauces.
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