Ingredients
200 grams angel hair pasta
50 grams butter
1 tablespoon olive oil
5 cloves garlic, sliced
2 teaspoons dried chilli flakes
1 tablespoon shredded lemon zest
12 (raw) prawns (shrimp), peeled, cleaned and halved lengthways
1 tablespoon lemon juice
¼ cup flat-leaf parsley leaves, roughly torn
sea salt and cracked black pepper to taste
Preparation
Cook the pasta in a large saucepan of boiling salted water for 3–4 minutes or until al dente.
Meanwhile, heat a frying pan over medium-high heat. Add the butter and oil and cook until the butter has melted. Add the garlic, chilli and zest and cook for about 2 minutes.
Add the prawns and cook, stirring, for 2 minutes or until the prawns are tender. Turn off heat. Drain and add the pasta, lemon juice, parsley, salt and pepper to the pan and toss to combine. Serve warm.