Zesty Lemon-Garlic Prawn Pasta with Fresh Herbs

Ingredients

• 350g dried linguine or spaghetti
• Salt, for pasta water
• 400g large raw prawns, peeled and deveined
• 3 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes (optional)
• Zest and juice of 1 large lemon
• 1/2 cup chopped fresh parsley (plus extra for garnish)
• 2 tbsp fresh basil, chopped (optional)
• Salt and black pepper, to taste
• Freshly grated Parmesan cheese (optional)
• Extra lemon wedges, for serving

Method

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and sauté for about 30 seconds until fragrant.
3. Add the prawns in a single layer. Cook for 2 minutes on one side, then flip and cook another 1–2 minutes until just pink and opaque.
4. Stir in the lemon zest and juice, and season with salt and black pepper. Remove the pan from heat to avoid overcooking the prawns.
5. Add the drained pasta and chopped herbs to the skillet with the prawns. Toss everything together, adding a splash of reserved pasta water as needed to create a silky sauce.
6. Taste and adjust seasoning. Serve immediately, garnished with extra parsley, Parmesan (if using), and lemon wedges.