250g pasta of your choice
1 tablespoon olive oil
4 garlic cloves, chopped
20 prawns, peeled, deveined, tails intact
1 tablespoon chopped parsley
Juice and zest of 1 large lemon
1/2 cup white wine/chicken stock
50g unsalted butter, chilled, cut into small pieces
Method
Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, return to the pan and toss with a little oil. Set aside to keep warm.
Place oil and the garlic in a frypan and heat gently over low heat. When the oil is hot, add the prawns and half the parsley, increase heat to high and cook for 2-3m then add the lemon juice and white wine/chicken stock to the pan and allow to bubble and reduce for 2 minutes. Briefly stir in the cold butter, lemon zest until you have a smooth sauce. Add pasta. Toss together well and serve garnished with the remaining parsley.