Hands On Time : 5 minutes
Cooking Time: 5 minutes
400g fresh egg pasta such as tagliatelle
Drizzle of extra-virgin olive oil
2 tbsp unsalted butter
2 garlic cloves
300g raw peeled prawns
Good pinch of chilli flakes
Juice of ½ lemon
70g bag of baby spinach or watercress
Grated Parmesan, to serve
1) Before you start bring a large saucepan of salted water up to the boil.
2) Add the pasta to the saucepan and cook for 2–3 minutes until just cooked, then drain and toss with the extra-virgin olive oil.
3) Meanwhile, melt the butter with some extra-virgin olive oil in a large frying pan and when foaming, slice the garlic and add it to the pan along with the prawns, chilli flakes and lemon zest. Cook, stirring, over a high heat until the prawns are pink all over – this should take about 3 minutes.
4) Add the cooked pasta to the pan with the spinach or watercress and toss with the prawns. Add a squeeze of lemon juice and plenty of black pepper. Serve with a little grated Parmesan over the top.