Lemon Prawn Linguine

• Linguine(320 g)
• King Prawns(500 g)
• Olive oil(2 tbsp)
• Butter(30 g)
• Garlic(4 cloves)
• Lemon(2)
• Chili flakes(½ tsp)optional
• Parmesan(50 g)
• Flat Leaf Parsley(15 g)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Bring a large pot of well-salted water to the boil. Finely chop {Garlic}, zest and juice both {Lemon}, finely chop {Fresh parsley}, and grate {Parmesan}.

   ~10 min

2. 2

   Cook {Linguine} in the boiling water until just al dente, following the pack timing. Reserve 250ml pasta water, then drain.

   ~10 min

3. 3

   While the pasta cooks, heat {Olive oil} and {Butter} in a large skillet over medium heat. Add {Garlic}, {Chili flakes}, {Salt}, and {Black pepper}; cook for 1 minute until fragrant. Add {Prawns} and cook for 3–4 minutes, stirring, until pink and just cooked through.

   ~5 min

4. 4

   Add the drained linguine, lemon zest, half the lemon juice, and about 180ml reserved pasta water to the skillet. Toss vigorously for 1–2 minutes until the sauce turns glossy and clings to the pasta, then stir through most of the {Parmesan} and most of the {Fresh parsley}.

   ~2 min

5. 5

   Take off the heat and add more lemon juice to taste if needed. Serve in warm bowls topped with the remaining {Parmesan} and {Fresh parsley}.

   ~1 min