Garlic and Chilli King Prawn Spaghetti

Ingredients

• 480g frozen raw king prawns
• 1/2 tsp salt plus extra for the pasta water
• 2 courgettes cut into 6cm batons, about 1cm thick
• 300g baby plum tomatoes halved
• 4 garlic cloves thinly sliced
• 1 red chilli finely chopped
• 1 lemon zested, then half juiced and half cut into wedges
• 8 tbsp extra virgin olive oil divided
• 400g spaghetti
• 1/4 tsp freshly ground black pepper

Method

1. Defrost the prawns and boil the water

   Boil a full kettle. Put the frozen prawns in a bowl of cold water for 10–15 minutes, until the ice has gone and they have thawed. Pour the boiled water into a large pan, top up to 2–2.5 litres and bring back to the boil, then salt it with 4–5 tsp.

2. Prepare the vegetables

   Cut the courgettes into 6cm batons about 1cm thick, halve the tomatoes, thinly slice the garlic and finely chop the chilli. Zest the lemon, then juice half and cut the rest into wedges. Drain the prawns and pat them dry.

3. Start the pasta and fry the courgettes

   Put the spaghetti on to cook for 1 minute less than the pack says. Heat 3 tbsp of the olive oil in your largest frying pan over a medium-high heat. Fry the courgettes for 4–5 minutes, turning now and then, until lightly browned at the edges but still holding their shape – they will keep cooking with the tomatoes.

4. Cook the garlic and tomatoes

   Turn the frying pan down to medium, add the garlic and chilli and fry for 1 minute, until fragrant but not browned. Add the tomatoes and 1/2 tsp salt and cook for 1–2 minutes, until they just start to soften.

5. Cook the prawns

   Push the vegetables firmly to the edges of the pan, leaving a wide patch of bare pan in the centre. Add 1 tbsp of the olive oil there, turn the heat up to high and fry the prawns for 2–3 minutes, turning once, until pink all over and just opaque. If they won't all fit in one layer, fry them in two batches.

6. Toss it all together

   Scoop out a mugful of the pasta water, then drain the spaghetti and add it to the pan with the lemon zest and juice, 2 tbsp of the olive oil and a splash of the pasta water. Toss over a low heat for a minute until glossy, adding more water if it looks dry – if the pan is too full, tip everything into the spaghetti pan to toss. Season with 1/4 tsp black pepper.

7. Serve

   Divide between bowls, drizzle over the remaining 2 tbsp of olive oil and serve with the lemon wedges.

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