Mooloolaba Prawn and Chilli Spaghetti, with Lemon and Parsley - Chef Recipe by Andrew Wilcox

Ingredients

315 g spaghetti
2 cloves garlic, crushed
1 red chilli, sliced
3 Tbs olive oil
500 g Mooloolaba prawns, raw, peeled and roughly chopped
100 g red tomatoes, deseeded and chopped
1/2 lemon, zest only
50 g flat-leaf parsley

Method

Bring a pot of salted water to the boil, once on a rolling boil add spaghetti and cook for 1 minute less than advised on the packet.

Drain pasta, reserving 100mL of the water.

In a pan, add garlic, chilli and 2 tablespoons of olive oil. Fry until garlic is aromatic.

Add prawns and quickly stir them through, then take pan off the heat and add lemon zest, chopped tomato and parsley.

Add pasta to the pan and the remaining olive oil.

Pour reserved pasta water into the pan and cook for 2 minutes, or until you have a creamy sauce. The heat from the pan will cook the prawns in seconds.

Serve immediately with a grind of black pepper.