We try to keep a bag of frozen raw prawns in the freezer as they always feel like a special treat. This is good if you fancy a special treat on a Monday, Tuesday, Wednesday, Thursday…
Wine Suggestion: to match this dish you can’t go wrong with a good Albariño (Spain) / Alvarinho (Portugal). What you need to look for is a bit of body as some are just a bit thin; the best have a real depth of flavour along with vibrant freshness. Perfect for the prawns and lemon.
Lemon & Parsley Spaghetti with Prawns – serves 2
- 175g spaghetti
- 2tbsp olive oil
- 140g large raw peeled prawns, thawed if frozen
- zest & juice 1 lemon, plus wedges to serve
- bunch flat-leaf parsley, roughly chopped
Cook the pasta.
Meanwhile, heat the oil in a large frying pan, add the prawns and fry quickly until pink all over.
Add the lemon zest and juice, parsley, 2 tbsp of the pasta cooking water and salt and pepper, then heat through.
Drain the spaghetti, add to the pan, then toss it all together.
Serve with lemon wedges.
(Original recipe from BBC Good Food)