This is a dart round the supermarket supper, coming up with something a bit special that takes moments to cook; the very essence of Dinner Tonight. These shrimps are actually prawns, raw king prawns, stir fried in garlicky, chilli and parsley flavoured olive oil then mixed with al dente spaghetti or linguine. Occasional hits of chilli and tiny scraps of fried garlic work well against the grassy parsley and bouncy sweet prawns clinging to slippery strands of pasta. Finish with a squeeze of lemon. I bet you’ll be making this again.
Serves 2
Prep 20 min
Cook 10 min
Ingredients
Method
Boil the kettle. Use water from the kettle to cook the pasta in plenty of boiling salted water until al dente; about 9 min. Meanwhile, run a small sharp knife down the curl of the prawns and flake away the black intestinal tract. Peel and mince the garlic. Pick the leaves from the parsley stalks and chop finely. Drain the pasta, return to the pan with a little of the olive oil. Toss and keep warm. Heat the remaining olive oil in a spacious frying/sauté pan over a medium-low heat, stir in the garlic and chilli, stirring until fragrant, watching out the garlic doesn’t burn. Add the prawns, season with salt and pepper, tossing, until pink. Add parsley and pasta and squeeze juice from half the lemon over the top, toss thoroughly and serve.
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