450g large raw prawns, peeled and deveined
½ 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
Top Tip: Letting the prawns sit in the bicarbonate of soda for a few minutes before cooking helps to keep them plump and juicy.