About this recipe:This pasta dish is simple to make and packed full of flavour. Spaghetti is tossed in a wonderful sauce made with butter, lemon zest, chillies and capers, then topped with pan-seared prawns.
8 raw large prawns, shelled, tails left on and deveined
4 tablespoons plain flour
1 teaspoon salt and pepper
2 tablespoons olive oil
100g butter, divided
1 1/2 tablespoons capers, drained
4 tablespoons freshly squeezed lemon juice
1 teaspon grated lemon zest
1-2 small fresh red chillies, seeded and sliced
25g chopped flat-leaf parsley
lemon wedges to serve
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Method Prep:20min › Cook:25min › Ready in:45min
Place flour, salt and pepper in a freezer bag and then toss in each prawn to lightly season. Set aside.
Heat oil and 1/2 of the butter in a frying pan. Cook the capers for 1 minute. Remove and set aside.
Cook the prawns for 2 minutes then turn. Once pink and slightly golden, remove and keep warm.
Bring a large pot of salted water to the boil. Cook the spaghetti as packet's instructions, drain and set aside. Reserve 4 tablespoons of the cooking liquid.
Add the remaining butter to the pan and add the lemon zest, chillies and capers. Cook until fragrant.
Add the spaghetti and parsley and toss to coat. If needed, use the reserved cooking water to moisten the spaghetti.
Divide evenly on two plates and top each dish with four prawns. Garnish with a sprig of parsley and a wedge of lemon.