Lemon & parsley spaghetti
By Good Food
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
Nutrition per serving
- kcal 455
- fat 13g
- saturates 2g
- carbs 65g
- sugars 3g
- fibre 3g
- protein 23g
- salt 0.37g
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
TipDry the prawns on kitchen paper first – this helps them to fry quicker, without steaming or overcooking.
Method
Boil the pasta. Meanwhile, heat the oil in a large pan, add the prawns, then quickly fry until they are evenly pink.
Throw in the lemon zest and juice, parsley, 2 tbsp of the pasta cooking water and salt and pepper, then heat through.
Drain the spaghetti, add to the pan, then toss everything together. Serve with lemon wedges, if liked.