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For the main event: simple yet special prawn pasta


  • 200 g linguine or spaghetti
  • 25 g butter
  • 200 g raw peeled prawns (preferably tiger prawns)
  • 1 crushed garlic clove
  • 100 ml white wine
  • A squeeze of lemon juice
  • 1 small handful of roughly chopped flat leaf parsley


  • Cook the pasta in a large pan of boiling, salted water according to pack
  • Meanwhile, heat a small knob of the butter in a frying pan. When it
    starts to sizzle, add the prawns and fry for 1 minute until they start to
    change colour.
  • Add the garlic and sizzle for 1 minute more, then splash in the wine and
    bring to the boil.
  • Swirl in the rest of the butter, season with salt, pepper and a squeeze
    of lemon juice, then stir in the chopped parsley.
  • When the pasta is al dente, drain and toss it through the prawns.
  • Divide the pasta between 2 bowls, pour over any excess sauce and serve immediately.
Tried this recipe?Let us know how it was!