Garlic-butter prawn spaghetti

Name: Garlic-butter prawn spaghetti
Cuisine: Italian
Ingredients: 330 g raw peeled king prawns, fully thawed if frozen; pat dry; 200 g dry spaghetti; 40 g butter, 20 g for prawns; 20 g for finishing; 2 cloves garlic, peeled and finely chopped; ½ lemon, juice; 5 g parsley, chopped; 1 mug reserved pasta cooking water, use 2 tbsp initially, then as needed; as needed water, enough to cook spaghetti according to pack; to taste salt; to taste black pepper

ItalianMedium25–30 min2 portions5 min prep

Allergens: crustaceans, milk, wheat/gluten; check spaghetti label for egg, check prawn pack for sulphites.

"Glossy pasta · lemon · parsley"

Makes 2 portions. Glossy pasta · lemon · parsley Before you cook: 1. Thaw frozen prawns in the refrigerator according to their pack before starting; thawing is excluded from the stated total. 2. Read the spaghetti and raw-prawn pack cooking instructions before starting.

Origin

Italian-inspired · contemporary adaptation

Part of the Italian Table.

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