Description
A vibrant and spicy seafood pasta featuring succulent prawns, aromatic garlic, and a bright lemon finish. This light, oil-based sauce is emulsified with pasta water for a silky coating.
Ingredients
Scale
- 12 oz spaghetti or linguine
- 1 lb large prawns, peeled and deveined
- 4 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon red chili flakes
- 1 medium lemon, juiced and zested
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta until 1 minute before al dente.
- While pasta cooks, heat olive oil in a large skillet over medium heat.
- Add minced garlic and chili flakes to the oil, sautéing for 60 seconds until fragrant but not brown.
- Increase heat to medium-high, add prawns in a single layer, and cook for 1-2 minutes per side until opaque.
- Stir in 1/2 cup of reserved pasta water to the skillet, stirring rapidly to create an emulsion.
- Drain pasta and add it directly to the skillet, tossing for 2 minutes to absorb the sauce.
- Remove from heat and stir in lemon juice, lemon zest, and chopped parsley.
- Season with salt and black pepper before serving.