Spaghetti with Lemon, Prawns and Parmesan
Photography 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 ΒΌ 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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.