Pasta with garlic prawns

Today the temperature soared to 37 degrees so needed to whip up something quick for dinner, no slaving over a hot stove tonight. Whipped up this simple pasta dish from the Delicious 2006 diary, very, very tasty version of garlic prawns, the lemon juice & capers really lifted the flavour. Now I’m upstairs sweating over the computer in the hottest room of the house, I must be crazy.

Pasta with Garlic Prawns

500g pasta (short pasta recommended though I used spaghetti)
1 tblspn olive oil, plus extra to toss
3 garlic cloves, crushed
20 green prawns, peeled, deveined, tails intact
¼ teaspoon dried red chilli flakes
2 tblspns chopped fresh parsley
juice & zest of 1 large lemon
1 cup (250ml) white wine
100g unsalted butter, chilled, cut into small pieces
1 tbspn baby capers, drained

Cook the pasta until al dente, drain, return to the pan & toss with a little olive oil, set aside & keep warm.

Place remaining oil & garlic in a frypan & heat gently over low heat. When the oil is hot, add the prawns, chilli & half the parsley, increase heat to high & cook for 2-3 minutes. Remove the prawns & set aside, then add the lemon juice & wine to the pan & allow to bubble & reduce for 2 minutes. Briefly stir in the cold butter, lemon zest & capers until you have a smooth sauce. Return the prawns to the pan to heat through, then add the pasta. Toss together & serve garnished with remaining parsley.