Meals and Courses

  • 3 tablespoons extra virgin olive oil, plus extra for stir-frying
  • 2 large garlic cloves, crushed
  • 1 large red chilli, deseeded and chopped
  • grated rind and juice of 1 lemon
  • 375 g (12 oz) large raw peeled prawns
  • 250 g (8 oz) fresh spaghetti
  • 4 spring onions, sliced
  • 2 tablespoons chopped basil
  • salt and black pepper

Combine the oil, garlic, chilli, lemon rind and salt and pepper to taste in a non-metallic bowl, add the prawns and stir well. Cover and leave to marinate in the refrigerator for 1 hour.

Cook the pasta in a large saucepan of salted boiling water for about 3 minutes until al dente, then drain.

Meanwhile, heat a wok or large frying pan until hot and add a drizzle of oil. Tip in the prawn mixture and the spring onions and stir-fry over a high heat for 2–3 minutes until the prawns are lightly browned. Add the lemon juice and basil and stir well.

Serve the prawns immediately with the cooked pasta.

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