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Lemon & parsley spaghetti

Fast food doesn't have to be at the end of a phone line. This 15-minute meal is the perfect pick me up after a long day

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 455
  • Carbohydrates 65
  • Saturated Fat 2
  • Sugar 3
  • Protein 23
  • Fat 13
  • Fibre 3
  • Salt 0.37

Nutrition per serving

  • Calories 455
  • Carbohydrates 65
  • Saturated Fat 2
  • Sugar 3
  • Protein 23
  • Fat 13
  • Fibre 3
  • Salt 0.37

Ingredients

  • 175g spaghetti
  • 2 tbsp olive oil
  • 140g large raw peeled prawns, thawed if frozen
  • zest and juice 1 lemon, plus wedges to serve (optional)
  • bunch flat-leaf parsley, roughly chopped

Tip

Tip
Dry the prawns on kitchen paper first – this helps them to fry quicker, without steaming or overcooking.

Method

  1. Boil the pasta. Meanwhile, heat the oil in a large pan, add the prawns, then quickly fry until they are evenly pink.

  2. Throw in the lemon zest and juice, parsley, 2 tbsp of the pasta cooking water and salt and pepper, then heat through.

  3. Drain the spaghetti, add to the pan, then toss everything together. Serve with lemon wedges, if liked.

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