Quick Prawn Chilli and Lemon Pasta
This speedy prawn pasta is an elegant mid week meal — the prawns are zingy with chilli, garlic, lemon zest, and parsley and it's ready in under half an hour, making it ideal for an after work dinner option without compromising on taste.
Ingredients 10
160 g dried linguine
200 g raw prawns, peeled
2 tbsp olive oil
2 cloves garlic, finely sliced
1 red chilli, small, finely chopped, remove seeds for less heat
1 lemon zest, zest
1⁄2 lemon juice
1⁄4 cup chopped parsley, fresh
1⁄4 tsp salt, plus more for pasta water
freshly ground black pepper, to taste
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Method 8
Bring a large pot of salted water to a boil. Add the and cook until al dente, about 8-10 minutes. Reserve 1⁄2 cup pasta cooking water before draining.
While the pasta cooks, heat the in a large frying pan over medium heat.
Add the and . Sauté for about 30 seconds until fragrant, taking care not to brown the garlic.
Add the , , and black pepper. Cook for 2-3 minutes, stirring, until prawns turn pink and are just cooked through.
Add the and . Toss well to coat the .
Add the drained to the pan, along with 2-4 tablespoons of the reserved pasta water. Toss over medium heat for 1-2 minutes until the pasta looks glossy and the sauce clings well. Add more pasta water if needed for a saucy finish.
Stir in the chopped . Taste and adjust seasoning if necessary.
Serve immediately, dividing between two plates.
Helpful tips
Don’t overcook the prawns—remove them from heat as soon as they’re pink to keep them juicy.
For extra gloss, drizzle a touch more olive oil just before serving.
Wholewheat or high-protein pasta can add extra nutrition.
