Ingredients
Scale
- 200 g tagliatelle
- 200 g prawns, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 red chilli, chopped
- Zest and juice of 1 lemon
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Boil a large pot of salted water and cook the tagliatelle until al dente, following package time. Drain, reserving about 1/2 cup of pasta water.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Sear the prawns 1–2 minutes per side until pink and just cooked through; transfer to a plate.
- Add the remaining tablespoon olive oil to the pan, then sauté the garlic and chopped chilli for 30–45 seconds until fragrant.
- Stir in lemon zest and lemon juice, then add a splash of the reserved pasta water to loosen the sauce.
- Return the prawns to the pan and toss with the sauce. Season with salt and pepper.
- Add the drained tagliatelle to the skillet and toss everything together, adding more pasta water if needed to coat evenly.
- Sprinkle with chopped parsley and serve immediately.
Notes
Don’t overcook the prawns; they go from perfect to rubbery fast. Reserve pasta water to help the sauce cling to the noodles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Seafood