Juicy and succulent garlic prawns meet the Italian main staple for this extravagant dish, cooked and readied with chilli for a kick of spice. We devein and shell the prawns to get all the best flavours in – including parsley, capers, and a hint of lemons for that appetising zing.
- 1 kg uncooked medium prawns, shelled, deveined, tails intact
- 500 g spaghetti
- ⅓ cup (80 ml) extra virgin olive oil, plus extra to serve
- 6 clove garlic, finely sliced
- 2 long red chillis, finely sliced
- 2 tbsps finely chopped parsley stalks
- 2 tbsps lemon juice
- 2 tbsps baby capers, rinsed
- ½ cup roughly chopped parsley
- Lemon wedges, to serve
Butterfly prawns (cut along back of prawn, taking care not to cut all the way through).
In a saucepan of boiling, salted water, cook pasta until al dente, according to packet instructions. Drain, reserving ½ cup of the cooking water.
Meanwhile, heat 1 tbsp of the olive oil in a large frying pan over high heat. Cook prawns, in batches, until browned lightly. Remove from pan.
Lower heat, add remaining oil. Add garlic, chillis and parsley stalks. Cook, stirring occasionally, over low-medium heat, for about 5 mins. Increase heat, stir in juice and capers. Return prawns to pan; heat through. Season with salt and freshly ground black pepper.
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.
TIP Parsley stalks have a lovely flavour, so don’t throw them away! Discard the tough bottom 5 cm and finely chop from about halfway up the stalk. Add parsley stems to the pan with the garlic when cooking pasta sauces.