Fettuccine with Spicy Garlic Prawns

Bring the water to boil, add pasta, and season the water with good amount of salt. Once the pasta is at the right texture, drain the water. Reserve a cup or a bowl of pasta water for later use.

While the pasta is boiling, prepare the prawns. Heat the large pan or skillet over medium-high heat. Add butter and cook the prawns. Once the prawns turn pink or are cooked through, remove from pan and set them aside.

In the remaining pan, add more butter and sauté the chopped garlic on a low-medium for a few seconds. Follow with the dried chilli flakes. Add the cooked pasta and pour in half cup of reserved pasta water. Season with salt and black pepper.

Add the cooked prawns back in the pan and add lemon juice. Toss everything evenly. Finish with a drizzle of olive oil and half chopped parsley. Transfer to serving plate and garnish with grated parmesan cheese and remaining parsley.

Raw prawns are highly recommended to use as the sweetness of the prawns makes the pasta dish tastier.

Do not recommend adding cooked prawns as they can be a bit rubbery and tasteless when you cook together with pasta.

You can either use linguine, fettuccine, spaghetti, angel hair pasta, noodles or your choice of pasta. For low-carb options, you can cook with your choice of wholemeal pasta.

Don’t forget to keep one cup of pasta boiling water right before draining the water. The starchy salted water helps the flavours adhere better and richens the taste.

If you don’t have crushed chilli flakes, you can cut whole dry chillies into small flakes. Discard the seeds and add only the chilli flakes. You can also use paprika powder or fresh chillies to your preference.