← Nouns Cooking · American

Ingredients

• 340 g linguine or spaghetti
• 2 tbsp Olive oil
• 600 g large raw prawns (shrimp), peeled and deveined
• ½ tsp Salt
• 5 tbsp Butter, divided
• 6 cloves Garlic, finely chopped
• ½ tsp Chilli flakes
• 180 ml dry white wine (or chicken stock)
• 1 Lemon, juiced (about 2 tbsp)
• 1 handful Parsley, chopped
• ¼ tsp Black pepper

Method

1. Cook the pasta in well-salted boiling water until al dente. Scoop out a mug of the cooking water before draining.
2. Meanwhile, pat the prawns dry and season with the salt. Heat the oil in a large frying pan over medium-high heat and cook the prawns in one layer for 1 minute per side, until just pink. Move to a plate; they’ll finish cooking later.
3. Lower the heat to medium and add 2 tbsp of the butter, the garlic and chilli flakes. Stir for 1 minute until fragrant but not brown.
4. Pour in the wine and simmer for 3–4 min, until reduced by about half. Whisk in the remaining butter, then the lemon juice.
5. Add the drained pasta, prawns and parsley and toss for 1–2 min, adding splashes of pasta water, until the sauce clings and the prawns are opaque all the way through. Season with pepper and serve.

Tips

• Don’t overcook the prawns at the start: they should only just turn pink, as they finish in the sauce.
• Contains shellfish.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper Bon Appétit Bon Appétit