Lemon & parsley spaghetti

• spaghetti↗175g g

  175g

• olive oil↗2 tbsp tbsp

  2 tbsp

• large raw peeled prawn140g g

  140g, thawed if frozen

• lemon↗zest and juice 1

  zest and juice 1, plus wedges to serve (optional)

• bunch flat-leaf parsley↗

  roughly chopped

Step-by-step instructions

1. 1

   Boil the pasta. Meanwhile, heat the oil in a large pan, add the prawns, then quickly fry until they are evenly pink.

2. 2

   Throw in the lemon zest and juice, parsley, 2 tbsp of the pasta cooking water and salt and pepper, then heat through.

3. 3

   Drain the spaghetti, add to the pan, then toss everything together. Serve with lemon wedges, if liked.