This recipe for spaghetti with garlic and prawns is super simple. It’s the kind of meal you can throw together really quickly when you’re not in the mood for a lot of cooking.
I usually have most of the ingredients in my kitchen at any time. So when I fancy this, I just have to nip out for some prawns. It only takes around 15 minutes to throw together, and isvery easy to scale up if you want to cook it for 2 or more. Although I usually like to use big fat king prawns when I am cooking, for this dish I prefer the tiny shrimp.
You could add some finely chopped chilli along with the garlic if you wish, but I prefer to let the sweetness of the prawns shine through. I like my prawns very garlicky, but Lyle tells me that he prefers a little less garlic when he has this – obviously you can play with the amount to suit your personal preference.
Garlicky Prawns with Spaghetti (serves 1)
80g spaghetti or linguine
Half a clove of garlic, thinly sliced
100g small cooked prawns (about half a small pack)
Salt and freshly ground black pepper
Flat leaf parsley, chopped
First put your pasta on to cook in a large pan of salted, boiling water. I used linguine in the picture above, either that or spaghetti is absolutely fine.
While that is cooking, melt the butter in a small frying pan over a medium heat. Gently cook the garlic until it is softened, but don’t let the butter or garlic start to brown.
Drain the prawns in a sieve, and then add to the pan to warm through, stirring into the garlicky butter.
When the pasta is cooked, remove some of the cooking water in a small cup, and then drain the pasta. Return it to the cooking pan and then mix in the buttery prawns, adding a spoonful or so of the pasta water.
Serve in a warmed dish and scatter with chopped parsley. I was always told that you should not add parmesan to fish dishes, but I think that is very much a matter of personal taste.