Spaghetti with Lemon, Prawns and Parmesan
Photography Aaron McLean.
This simple, tasty pasta recipe is bursting with fresh lemon, nutty Parmesan and a spike of chilli.
Serves: 4
INGREDIENTS
400 grams dried spaghetti
400 grams raw, peeled prawns
zest and juice 2 lemons
4 tablespoons olive oil
1 cup freshly grated Parmesan (40 grams)
1 clove garlic, crushed
1 long red chilli, seeded and finely chopped
2 tablespoons chopped parsley
2 spring onions, thinly sliced
sea salt and ground pepper
METHOD
Put the lemon zest and juice, olive oil, Parmesan and garlic in a bowl and whisk together. It will look grainy. Add half the chopped chilli and half the parsley, a pinch of salt and a good grind of pepper. Set aside.
Cook the spaghetti in boiling salted water until al dente, adding the raw prawns for the last 2 minutes of cooking. Remove a ¼ cup of the cooking water then drain the spaghetti and prawns. Tip back into the saucepan then add the lemon mixture and the reserved water and stir everything together.
Divide the pasta and prawns between warm bowls and top with the remaining chilli, parsley and the spring onions. Pass extra Parmesan for grating if desired.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.