• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B9, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 30 (1kg) uncooked medium prawns

  2. 500g spaghetti

  3. 1/3 cup (80ml) extra virgin olive oil

  4. 4-6 cloves garlic, sliced finely

  5. 2 long red chillis, sliced finely

  6. 2 tablespoons finely chopped parsley stalks (see Cook's Note)

  7. 2 tablespoons lemon juice

  8. 2 tablespoons baby capers, rinsed

  9. 1/2 cup roughly chopped parsley

  10. extra virgin olive oil, extra, for serving

  11. lemon wedges, for serving

Instructions Jump to Ingredients ↑

  1. Shell and devein prawns, leaving tails intact. Butterfly prawns (cut along back of prawn, taking care not to cut all the way through).

  2. Cook pasta in plenty of rapidly boiling, well-salted water until al dente; drain, reserving 1/2 cup of the cooking water.

  3. Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan over high heat. Cook prawns, in batches, until browned lightly. Remove from pan.

  4. Lower the heat, add remaining oil. Add the garlic, chillis and parsley stalks. Cook, stirring occasionally, over low-medium heat, for about 5 minutes. Increase heat, stir in juice and capers. Return prawns to pan; heat through. Season with salt and freshly ground black pepper.

  5. Toss pasta through prawn mixture, add parsley. If pasta feels dry, add some of the pasta cooking water to moisten. Serve with a drizzle of extra olive oil and squeeze of lemon.

  6. Not suitable to freeze or microwave.

  7. COOK'S NOTE: Parsley stalks have a lovely flavour, so don't throw them away! Discard the tough bottom 5cm and finely chop from about halfway up the stalk. Add parsley stems to the pan with the garlic when cooking pasta sauces.


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