Spaghetti with Lemon, Prawns and Parmesan
Photography by Aaron McLean.
This simple, tasty pasta recipe is bursting with fresh lemon, nutty Parmesan and a spike of chilli.
Serves: 4
INGREDIENTS
400 grams dried spaghetti
400 grams raw, peeled prawns
zest and juice 2 lemons
4 tablespoons olive oil
1 cup freshly grated Parmesan (40 grams)
1 clove garlic, crushed
1 long red chilli, seeded and finely chopped
2 tablespoons chopped parsley
2 spring onions, thinly sliced
sea salt and ground pepper
METHOD
Put the lemon zest and juice, olive oil, Parmesan and garlic in a bowl and whisk together. It will look grainy. Add half the chopped chilli and half the parsley, a pinch of salt and a good grind of pepper. Set aside.
Cook the spaghetti in boiling salted water until al dente, adding the raw prawns for the last 2 minutes of cooking. Remove a ¼ cup of the cooking water then drain the spaghetti and prawns. Tip back into the saucepan then add the lemon mixture and the reserved water and stir everything together.
Divide the pasta and prawns between warm bowls and top with the remaining chilli, parsley and the spring onions. Pass extra Parmesan for grating if desired.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.