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.

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