Prawn, chilli and lemon spaghetti

Juicy prawns tossed with garlic, chilli, burst cherry tomatoes and lemon. The sort of quick pasta that feels like a holiday.

Ingredients

• 400 g Spaghetti
• 40 ml Olive oil
• 0.3 Garlic, sliced
• 1 g Dried chilli flakes
• 250 g Cherry tomatoes, halved
• 300 g Prawns, raw, peeled
• 20 g Butter
• 80 g Spinach
• 1 Lemons, zest and juice
• 15 g Fresh parsley, chopped
• 3 g Salt

Method

1. Cook the spaghetti in salted boiling water. Save a mugful of pasta water, then drain.
2. Meanwhile warm the oil in a large frying pan and cook the garlic and chilli gently for a minute. Add the tomatoes and cook until they start to collapse.
3. Add the prawns and butter and cook, stirring, until the prawns are pink all the way through.
4. Add the spinach, lemon zest and juice, then toss in the spaghetti with a splash of pasta water until glossy. Scatter with parsley.