Fresh pasta with lemon, prawns and chilli

If you're looking for that weeknight pasta fix, this chilli and prawn pasta takes only minutes.

Credit: Donal's Meals in Minutes

• serves

  4

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 400 g fresh egg pasta such as tagliatelle
• Drizzle of extra-virgin olive oil
• 30 g unsalted butter
• 2 garlic cloves
• 300 g raw peeled prawns
• Good pinch of chilli flakes
• Juice of ½ lemon
• 70 g bag of baby spinach or watercress
• Black pepper
• Grated Parmesan, to serve

Instructions

1. Before you start bring a large saucepan of salted water up to the boil.
2. Add the pasta to the saucepan and cook for 2–3 minutes until just cooked, then drain and toss with the extra-virgin olive oil.
3. Meanwhile, melt the butter with some extra-virgin olive oil in a large frying pan and when foaming, add the garlic, prawns and chilli flakes. Cook, stirring, over a high heat until the prawns are pink all over – this should take about 3 minutes.
4. Add the cooked pasta to the pan with the spinach or watercress and toss with the prawns. Add a squeeze of lemon juice and plenty of black pepper. Serve with a little grated Parmesan over the top. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.