Garlic Prawn Linguine

Method

1. 1

   Cook the linguine

   Bring 2 litres of water to a boil over high heat, add 0.75 tsp salt and the linguine, then cook for the packet time, usually 9 to 11 minutes, until just tender. Reserve 250 ml pasta water and drain.

2. 2

   Season the prawns

   While the pasta cooks, pat the raw, fully thawed prawns dry and season with the remaining 0.25 tsp salt and the black pepper.

3. 3

   Cook the garlic

   Heat the olive oil in a large frying pan over medium heat for about 1 minute, until shimmering. Add the garlic and chilli flakes and cook for 30 to 45 seconds, stirring, until fragrant and pale gold.

4. 4

   Cook the prawns

   Add the prawns and cook over medium heat for about 2 to 3 minutes, turning once, until opaque, firm and 63°C (145°F) at the centre; remove them to a plate promptly.

5. 5

   Make the sauce

   Add 2 tbsp pasta water, lemon zest and 1 tbsp lemon juice to the pan and stir over low heat for 30 seconds, until combined and gently bubbling.

6. 6

   Toss the pasta

   Add the drained linguine and parsley; toss over low heat for 30 to 45 seconds, until glossy, adding pasta water 1 tbsp at a time if the sauce looks dry.

7. 7

   Finish and serve

   Return the prawns and any plate juices to the pan, toss off the heat for 15 seconds until warmed through, then taste and add lemon juice if needed. Serve immediately with extra parsley and lemon wedges.

Tips

• Use medium to large raw prawns, roughly 25 to 35 per 500 g; if frozen, thaw completely and pat dry before cooking.
• Pasta water is salty, so add it gradually and taste before adding any extra salt.
• Serve with crusty bread to mop up the lemon and garlic oil.

Swaps

• Use spaghetti in place of linguine.
• Use chopped coriander instead of parsley for a different herbal flavour.
• Adjust the chilli flakes to taste or omit them for a milder dish.

Storing

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a pan over low heat with a splash of water until steaming hot, avoiding prolonged reheating so the prawns do not toughen.