Spaghetti with Lemon, Prawns and Parmesan

, from Issue #62. October, 2015
Photography by Aaron McLean.
Spaghetti with Lemon, Prawns and Parmesan

This simple, tasty pasta recipe is bursting with fresh lemon, nutty Parmesan and a spike of chilli.

Serves: 4


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




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 ΒΌ 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.