Buttery prawn pasta

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Today I'd like to share a recipe for buttery garlic and lemon prawn pasta.

It's an idea for a simple, quick, but special dinner for two. Prawns prepared according to method below will stay tender while soaking up flavour and aroma - it's not a surprise it's one of the most popular ways to cook them.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

  • 5-6 garlic cloves (~20 g) 
  • Small bunch of fresh parsley
  • 1 tbsp olive oil
  • 150 g pasta (I'm using wholewheat spaghetti)
  • 2 tbsp (~30 g) unsalted butter
  • 400 g frozen raw prawns
  • Juice of half a lemon
  • Salt and pepper to taste

Method

  1. Slice garlic cloves thinly and chop up parsley finely.
  2. Add 2 generous pinches of salt and 1 tbsp olive oil into a pot with boiling water. Cook 150 g pasta al dente. Towards the end of cooking process reserve one ladleful of pasta water. Drain the pasta.
  3. 4-5 minutes before pasta is done heat up a wide-bottom pan and melt 2 tbsp of butter. Fry garlic slices for a minute, stirring.
  4. Add fully defrosted and patted dry prawns to the garlic. Cook them for two, at most three minutes, until all prawns become pink.
  5. Add cooked pasta to the pan and stir it energetically to coat it with butter. Add pasta water and juice of half a lemon. Stir the contents of the pan to emulsify butter and water together. It should only take a few seconds.
  6. Season prawns to taste with salt and ground black pepper. Add chopped parsley and stir everything together for the final time. Serve immediately.
  7. Enjoy! 

Approximate nutritional value

1 serving (recipe makes 2 servings)
  • 528 kcal
  • Carbs: 56 g 
  • Fat: 14 g
  • Protein: 40 g
  • Fibre: 6 g

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