Citrus and Garlic Butter Prawn Spaghetti
This pasta recipe is about to become one of your go-to’s! It’s deceptively easy to make but such a treat, and is a nice quick option if you’re after something a little more snazzy for lunch.
- 5 - 6 de-shelled prawns (you can either use our plain prawns or garlic and parsley prawns - either will work well!)
- 2 cloves of garlic (you can reduce the amount if you’re using garlic and parsley prawns - remember that the final decision on how much garlic to include should be made by/with your heart)
- 1 handful of baby spinach
- 50g Ashgrove butter (approx.)
- 1 lemon
- Salt and pepper
- Bring a pot of water to the boil (add a bit of salt and olive oil to the water) and add your pasta. Cook to packet directions - you want it to be al dente.
- At the same time as your pasta is cooking, crush your garlic with the back of a knife and chop it finely. Add to a frypan with most of the butter, then once it’s begun to soften, add your prawns.
- Sprinkle a generous amount of salt and pepper over your prawns as they’re cooking, and flip once they’ve started to get some colour. You don’t need to cook prawns for very long at all, so keep an eye on them! If you’re not confident judging their cooking time yet, feel free to grab a prawn and cut it open. It should be a nice white colour the whole way through (if the inside is a transparent grey-ish colour they need a little longer).
- Once your prawns are done, throw in your baby spinach and let it wilt in the pan. Pop the rest of your butter in at the same time.
- By now your pasta should be ready to go. Turn the heat off on your prawns and drain the pasta. Keep a little of the pasta water aside.
- Transfer the pasta back into the frypan and toss through your garlic butter sauce. Grate the zest of your lemon over this, then cut a small wedge of lemon out and squeeze it over your pasta. If it seems a little dry, add a bit of your pasta water.
- Season with a little more salt and pepper if you need and you’re ready to serve!