Garlic Butter Prawns Spaghetti
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves 4
- 500g/1.1lbs spaghetti or long pasta (I used bucatini)
- 125g/4ozs. butter, cubed
- 6 cloves garlic, peeled and finely chopped
- 500g/1.1lbs peeled large raw prawns/shrimp (frozen is fine)
- 1/2 - 1 cup pasta cooking water
- 1 teaspoon chicken stock powder
- 2 lemons, halved
- 1/4 cup finely chopped parsley
- Salt and pepper
Step 1 - First start cooking the pasta in one large pot with lots of salted water. It should take around 8-9 minutes.
Step 2 - While the pasta is cooking, start browning the butter. Add the butter to a large frypan or skillet and cook on medium high heat until it starts to smell nutty. Turn the heat down to medium and add the garlic and fry for around 30 seconds (you don't want the garlic to burn). Then add the prawns and cook for a minute or two or until they start to turn pink.
Step 3 - By now the pasta should be ready (if not take the prawn pan off the heat). Scoop out a cup of pasta cooking water (you'll only need 1/2 cup but take more just in case) and drain the pasta. Add 1/2 cup of pasta water, 1 teaspoon chicken stock powder and then squeeze the juice of 1 lemon to the pan to make a sauce and add salt and pepper and taste for seasoning. Add the pasta to the pan and swirl with tongs to coat the pasta and prawns. Taste again for seasoning and then sprinkle with parsley.
Step 4 - Cut up the remaining lemon and serve each plate with a quarter of a lemon.