Spaghetti with prawns, chilli and lemon

Townsville Bulletin - - -

Per­fect to use left­over cooked spaghetti. The beauty of this recipe is that if you use left­over spaghetti or pasta, this dish will take less than five min­utes from stove to ta­ble. It’s a great main course for four peo­ple or as an en­tree for six. 50g salted but­ter 2 tbs good olive oil 3 gar­lic cloves, peeled and crushed 16 large, cooked prawns, peeled, de­veined and cut into small pieces

tsp dried red chilli flakes 800g cooked spaghetti, re­heated in boil­ing wa­ter 2 large lemons, juice only 125g fresh parme­san cheese, grated

bunch Ital­ian flat leaf pars­ley, chopped Salt and pep­per 1. Add but­ter and oil to a thick-bot­tomed large pan and heat lightly. 2. Add the gar­lic and fry

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