A simple dish that is perfect for a mid week 'easy meal' but also suitable to serve to guests as it is both flavourful and delicious. Don't forget for best results to always use freshly ground black pepper - Try our stunning range of quality cast iron salt & pepper mills - Link Here. You can also easily add in some spice by simply adding chilli flakes at the end. Perfect if not all of your guests enjoy spicy food. I prefer to roast the tomatoes as it brings out a sweetness that balances the acidity from the lemon.
20g (2 Tbsp) butter or equivalent
2 garlic cloves, crushed
500g vine cherry tomatoes, halved
300g raw king prawns, shelled and deveined
1 lemon, zested
Freshly ground black pepper
2 heaped tbsp flat leaf parsley
Wedges of lemon to serve
Bring a large saucepan of water to the boil and add the pasta. Give it a stir and cook for 10 minutes exactly, uncovered. When the pasta is cooked, drain quickly and reserve the pasta water in a jug.
Meanwhile, heat the butter or spread in a deep frying pan and add the garlic, and gently cook for 1 minute without colour. Add the tomatoes and cook over a low-medium heat for 10 minutes – resist the urge to stir them as this will break them down and you want to retain a little of their shape.
Pour 200ml of the pasta water onto the tomatoes and garlic and bring to the boil. Then add the prawns and continue to cook over a medium heat for 2-3 minutes, stirring until they are cooked through and have all turned pink. Just before serving add the pasta, lemon zest, season with freshly ground black pepper and parsley and toss through. Serve on warmed plates with a wedge of lemon. Add twist of salt and chilli flakes if you like it spicy!
Inspiration and photography credit - Link Here