Prawn Spaghetti with Chilli & Garlic
- 300g green prawns, peeled & deveined
- 120 grams of spaghetti pasta - dried
- 100 grams cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 long red chilli, finely chopped
- 2 teaspoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- A few sprigs of parsley, chopped
- Salt & pepper, to taste
Cook the pasta and reserve 1/3 cup of the pasta water and then drain the rest.
Heat the olive oil in a large non-stick frypan over medium heat. Cook the prawns for 2 minutes each side, or until just cooked. Set aside and keep warm.
Add the tomatoes, garlic and chilli to the frypan and cook, stirring for 1 to 2 minutes until the tomatoes begin to soften.
Add the cooked spaghetti, lemon juice and the zest, half the parsley and pasta water to the pan, season with salt and pepper and toss well.
Divide the pasta between plates and top with remaining parsley to serve.