Ingredients

• raw prawns
• seasoning eg peri peri
• olive oil
• butter (lots)
• 4 garlic cloves, crushed
• linguine
• chilli flakes
• juice of 1 lemon
• lemon zest
• lots of very finely grated parmesan cheese
• pepper
• 1/2 cup starchy pasta water
• fresh chopped flat leaf parsley

Directions

• Season the prawns with the peri peri seasoning.
• Cook the prawns in a little olive oil and butter, then set aside.
• Cook the linguine in salted water, remembering to save a cup of starchy pasta water. Tip: cook the pasta in as little water as possible to condense the starch.
• In the same pan as the prawns were cooked, add the remaining butter, the crushed garlic and the chilli flakes and cook for a minute or two but don’t burn the garlic.
• Add the lemon zest, lemon juice and a little of the starch water and cook for a few minutes.
• When the linguine is cooked, add it to the pan, straight from the saucepan.
• Add the parmesan, a little at a time, stirring each time, to make sure it’s incorporated.
• Add the cooked prawns.
• Adjust the creaminess by adding more starchy pasta water, if required.
• Add the chopped parsley and season with freshly cracked black pepper.

Bronze die cut dried pasta is best. This recipe doesn’t work with quick cooking pasta as you need the starchy water.