GARLIC BUTTER PRAWN SPAGHETTI (serves 2)
250g dried spaghetti
20g salted butter
2 cloves of garlic, chopped finely
a pinch of ground black pepper
250g cooked tiger prawns
zest of 1 lemon
15g fresh parsley, chopped.
Firstly, bring a large pan of salted water to the boil. Add the dried spaghetti and cook to manufacturer's recommendation.
In the meanwhile, melt the butter in a frying pan over a gentle heat and add the chopped garlic. Sweat, as opposed to fry, the garlic ever so ever so gently until the pieces are softened, adding the black pepper along the way. Then, add the prawns, the lemon zest and the parsley and increase the temperature just slightly, sufficient to heat the prawns through without cooking them and without frying the pan's contents.
Drain the pasta and add to the prawn & garlic pan. Toss the pasta in the garlicky butter and serve into warmed bowls, sharing the prawns out evenly.