Nobody wants to come home after work and cook a two to three hour meal, then still have to clean up or fit in gym or help the kids with homework or finish that assignment that you’ve been pushing aside for a week. Not even the biggest foodies can protest to that. So I’ll be posting quite a few recipes this year that all the busy bodies out there will be able to very easily replicate and enjoy. The dishes that take a little bit longer and need a bit more love and attention can be left for the weekend 🙂
This Lemon & Parsley Prawn Spaghetti is the first addition to the quick fix dishes, and is one of those easy mid-week meals that is so tasty you’ll want to add it to your list of regular home cooked meals. It’s all about perfectly cooked prawns, complimented by beautiful citrus notes and fresh flat leaf parsley that just lifts all the flavours to that next level.
I hope you enjoy it!
- Enough tagliatelle or spaghetti for 2 servings
- Olive oil
- Approximately 16 prawns if large or more if medium or small sized (fully defrosted, deshelled and deveined)
- Zest and juice of 1 lemon
- A handful of Italian parsley (half roughly chopped, the rest left as loose leaves)
- 2 garlic cloves (crushed and chopped)
- Freshly ground salt & pepper
- Ina Paarman Pasta Spice
- Pat your prawns dry with a clean cloth to remove as much moisture as possible (otherwise you’ll end up boiling your prawns instead of searing them)
- Start boiling your pasta in a pot of water, salt & olive oil and cook until al dente
- Meanwhile, on high heat, in a large frying pan, melt some butter and fry up your prawns to get a nice char on both sides then set aside before they are fully cooked through.
- Turn your pan down to low to medium heat and add some more butter to the pan
- Fry your garlic until just cooked, turn the heat up to medium to high while adding the prawns, chopped parsley, lemon zest and juice
- As it starts boiling, add your al dente pasta to the pan and toss to distribute (you can also dish your pasta into 2 serving bowls first then pour the prawn mixture and juice over the top)
- Split the mixture between two serving bowls, and garnish with the loose parsley leaves, salt & pepper to taste and a sprinkling of Ina Paarman Pasta spice