Rich juicy lemon and garlic prawns with a little bit of saltiness and tang together with good quality wholemeal pasta. A wholesome dish that is light, filling and perfect for a quick weeknight dinner in less than 30 minutes
Course Dinner
Cuisine Italian
Keyword lemon garlic prawns, prawn pasta
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Servings 2people
Calories 580kcal
Author Kim
Ingredients
400grams/b. 0.9 lUncooked PrawnsFresh or Frozen
4tablespoonsCrushed garlic
2tablespoonsLemon juice
2tablespoonsButter
2tablespoonsWater
2tablespoonsDijon Mustard
1tablespoonsoy sauce
2tablespoonsChopped Basil
8Cherry tomatoesquartered
200grams/ 7 oz. Spaghetti pasta
Instructions
Heat a bowl of water to boiling. Add the spaghetti pasta and cook to you your liking, usually about 10 minutes is what works for me.
Remove shells and devein prawns
In a bowl, place the garlic, lemon juice, melted butter, water, Dijon mustard, soy sauce, salt and pepper and mix with a whisk to combine
Pat dry prawns with a paper towel to remove moisture and add to a hot wok. Toss to cook, until the start to turn orange.
Once they are just cooked, add the garlic and lemon mix. Toss to combine.
Add the chopped basil at the last minute.
Add pasta to the wok and stir in along with the cherry tomatoes and fresh shallots
Plate up and serve with a slice of lemon.
Notes
When cooking the spaghetti, I like to break it in half before putting it into the water so that it cooks evenly and it makes it easier to eat.
You could also use frozen green prawns and thaw them in the microwave on low/med for a few minutes. Just make sure to drain the moisture before putting them in the wok.
You could either remove the tails or leave them on during the cooking process and remove them once the dish is plated up and you are eating it. It is really a matter of personal preference which way you go.