1Shell and devein prawns. Butterfly prawns by cutting along the centre back without cutting all the way through.
2Cook pasta in a large saucepan of rapidly boiling salted water until al dente. Reserve ½ cup cooking water, drain.
3Meanwhile, heat 1 tbsp of the oil in a large frying pan for 1 to 2 mins or until just cooked through. Remove from pan.
4Add remaining oil, garlic and chilli to pan; cook over medium to high heat for 1 min or until fragrant but not coloured.
5Add the cooked pasta, prawn and chopped parsley to garlic mixture in pan. Toss to combine, adding a splash of reserved pasta cooking water if necessary. Serve with lemon halves and extra parsley.
Photo: John Paul Urizar/BauerSyndication.com.au