Well, this one was a real unexpected surprise. I wasn't supposed to be cooking this recipe at all and in fact, can't remember why I wasn't cooking the intended one. Whatever the reasons were - and it could be any number of them! - I decided to go for this because it looked simple and sounded like it could be rather good.
Yes, it's certainly simple - both in number of ingredients, cooking process and method - and as for "rather good", well that's a bit of an understatement. It turned out to be very good indeed.
The recipe originates with the BBC Good Food website and I could just direct you straight there, however, it occurred to me that if we ever lost that site, I'd lose a very useful and tasty recipe. So here it is, with thanks to BBC Good Food for the original.
There is only one Cook's Tip for this recipe - and that is, if you are using cooked King prawns (or Tiger prawns), then literally just heat them up in the pan. Don't cook them, as they are already cooked and will become tough and hard if heated for too long. They just need to be brought up to a good temperature so as to avoid any risk of encouraging bacteria by half-hearted warming and that's all.
This dish certainly doesn't have big, bold flavours. However, if you're into garlic butter, lemon and prawns, then you will love it. The spaghetti gives it that comfort food thing and the lemon prevents the butter from becoming too rich. I'd have it again tomorrow, I liked it that much!
SIMPLE GARLIC BUTTER PRAWN SPAGHETTI (serves 2)
250g dried spaghetti
20g salted butter
2 cloves of garlic, chopped finely
a pinch of ground black pepper
250g cooked King prawns
zest of 1 lemon
15g fresh parsley, chopped.
Firstly, bring a large pan of salted water to the boil. Add the dried spaghetti and cook to manufacturer's recommendation.
In the meanwhile, melt the butter in a frying pan over a gentle heat and add the chopped garlic. Sweat, as opposed to fry, the garlic ever so ever so gently until the pieces are softened, adding the black pepper along the way. Then, add the prawns, the lemon zest and the parsley and increase the temperature just slightly, sufficient to heat the prawns through without cooking them and without frying the pan's contents.
Drain the pasta and add to the prawn & garlic pan. Toss the pasta in the garlicky butter and serve into warmed bowls, sharing the prawns out evenly.