450g large raw prawns, peeled and deveined 1⁄2 tsp bicarbonate of soda
Salt and black pepper
2 tbsp olive oil
6 garlic cloves, crushed
About 10 cherry tomatoes, halved
Pinch of dried chilli flakes
30ml white wine
Handful of fresh parsley, chopped
Zest and juice of 1 large lemon,
plus lemon wedges to serve
- Bring a large pan of salted water to a boil and cook the pasta to al dente according to package instructions. Drain well, reserving some of the cooking water.
- Meanwhile, place the prawns in a bowl and sprinkle over the bicarbonate of soda and half a teaspoon each of salt and black pepper. Mix to combine well. Set aside for 10 minutes.
- Heat a knob of the butter with one tablespoon of oil in a large pan over a medium heat. Stir in one teaspoon of the crushed garlic and the breadcrumbs. Cook, stirring, for 1-2 minutes until golden and slightly crisp. Remove from the pan and set aside.
- Heat two teaspoons of olive oil in the pan. Cook the prawns for 4-5 minutes until pink and cooked through. Transfer to a plate and set aside.
- In the same pan, add another teaspoon of oil and cook the cherry tomatoes for 2-3 minutes until blistered.
- Add the remaining garlic and the chilli flakes and cook for one minute. Add the wine and allow to bubble for 1-2 minutes until reduced.
- Add 90ml of the pasta cooking water to the pan along with the wine and remaining butter. Add the pasta and cook for 1-2 minutes, tossing to melt the butter and coat the pasta.
- Add the prawns along with the parsley, garlicky breadcrumbs, lemon juice and zest.
- Turn off the heat and add more salt, pepper and/or chilli flakes to taste. Add a splash more cooking water if necessary to loosen. Serve with lemon wedges on the side.
Per serving: 520kcals, 19.5g fat (9.1g saturated), 48.7g carbs (0.5g sugars), 35.3g protein, 0.6.g fibre, 0.582g sodium
Letting the prawns sit in the bicarbonate of soda for a few minutes before cooking helps to keep them plump and juicy.