Ingredients:

  • 170g Linguine or Spaghetti
  • 225g Raw Prawns, peeled & deveined
  • 3 Tbsp Olive Oil (divided)
  • 3 cloves Garlic, minced
  • 1/2 tsp Red Chilli Flakes (optional)
  • 1/4 cup Dry White Wine (or reserved pasta water)
  • 1 medium Lemon (zest and juice)
  • 1/4 cup Fresh Parsley, chopped
  • 1 Tbsp Unsalted Butter
  • Salt and freshly ground Black Pepper, to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions until al dente (usually 8–10 minutes).
  2. While water boils, pat prawns dry thoroughly and season lightly with salt and pepper.
  3. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add minced garlic and chilli flakes; sauté quickly (about 30 seconds) until fragrant. Do not let the garlic burn.
  4. Add seasoned prawns to the skillet. Cook for 1–2 minutes per side until just pink and opaque. Remove prawns immediately and set aside.
  5. Pour white wine (or reserved pasta water) into the hot skillet. Scrape up any browned bits from the bottom. Reduce heat to low.
  6. Before draining pasta, reserve about 1 cup (240ml) of the starchy cooking water. Drain the linguine.
  7. Add the remaining 1 Tbsp olive oil, butter, lemon zest, and half the lemon juice to the skillet. Swirl until the butter melts and the liquids start to thicken slightly.
  8. Toss the drained linguine directly into the skillet. Add the cooked prawns back in. Toss everything vigorously to coat the pasta evenly.
  9. Add reserved pasta water, one splash at a time, tossing constantly until a light, glossy sauce forms that clings beautifully to the pasta.
  10. Stir in the fresh parsley and taste. Adjust seasoning with more salt, pepper, or the remaining lemon juice if needed. Serve immediately in warm bowls.