Serves 4
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To serve:

  • Bring a large pot of salted water to the boil and cook the pasta according to package directions. Drain well, reserving about 250ml of the pasta water.
  • Heat the olive oil in a large pan over a medium heat. Add one crushed garlic clove along with the chilli flakes and prawns. Cook for 3-5 minutes until the prawns turn pink. Remove to a plate.
  • Return the same pan to a medium-high heat and add the stock, the remaining crushed garlic and the lemon juice. Allow to bubble for 2-3 minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan.
  • Allow to simmer gently for five minutes, then add the butter, stirring until it melts.
  • Add the lemon zest and light cream. Allow the sauce to reach a gentle simmer, then add the pasta and prawns. Toss to combine and season to taste. If the sauce is too thick to coat the pasta easily, stir in a splash or two of the reserved pasta water.
  • Divide between bowls and sprinkle with chopped parsley or basil. Serve immediately.

Note:
Vegetable stock can be used as an alternative to Chicken stock, if you wish.
Basil can be used as an alternative to Parsley, if you wish.

Nutrition Facts

Per serving:
551kcals, 21.2g fat (10g saturated), 51.9g carbs, 0.7g sugars, 36.7g protein, 0g fibre, 0.543g sodium

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