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Nutrition: per serving

  • kcal455
  • fat13g
  • saturates2g
  • carbs65g
  • sugars3g
  • fibre3g
  • protein23g
  • salt0.37g
    low

Method

  • step 1

    Boil the pasta. Meanwhile, heat the oil in a large pan, add the prawns, then quickly fry until they are evenly pink.

  • step 2

    Throw in the lemon zest and juice, parsley, 2 tbsp of the pasta cooking water and salt and pepper, then heat through.

  • step 3

    Drain the spaghetti, add to the pan, then toss everything together. Serve with lemon wedges, if liked.

RECIPE TIPS
TIP

Dry the prawns on kitchen paper first – this helps them to fry quicker, without steaming or overcooking.

Recipe from Good Food magazine, February 2008

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Comments, questions and tips (29)

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Overall rating

A star rating of 4 out of 5.28 ratings
hannyfred avatar

hannyfred

A star rating of 4 out of 5.

Definitely use raw prawns - I cooked mine in with the pasta after draining it

bryonyann

Not keen on prawns so added garlic and some flaked, cooked salmon, Very nice :-))

shlush

A star rating of 5 out of 5.

Amazing! The flavour combinations were brillaint. I made this meal one evening with quorn 'chicken pieces' and my husband thought it smelt lovely so the next evening he made the prawn version! Yum!

elizalucy

This was a little bland even with the addition of garlic, but I went with adding Parmesan and this did the trick? Would definitely try some of the other ideas and think this would make a wonderful yet easy al fresco dish to share with friends in the summer with a side serving of salad. Recommend…

miikopiiko

I thought this was going to be a bit bland, but it was actually really fresh, zesty and tasty. A great quick dish! I would use RAW king prawns as it gives a bit more flavour and you can make sure you don't overcook them. Yum!

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