Lemon Garlic Butter Prawns

Cook the pasta

Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to packet instructions until al dente. Before draining, scoop out about 1 cup of pasta water — this starchy liquid is key to bringing the sauce together. Drain and set aside.

Build the garlic butter base

Melt the butter in a large frying pan over medium heat until it begins to foam. Add the garlic and cook for about 1 minute, stirring frequently, until fragrant and just turning golden — keep a close eye on it, as garlic can go from golden to bitter very quickly.

Cook the prawns

Add the prawns to the pan in a single layer and season with a pinch of salt and pepper. Cook for 1–2 minutes per side until they turn pink and curl into a loose 'C' shape — that's your cue they're perfectly done. A tight 'O' shape means overcooked, so pull them off the heat promptly.

Bring it all together

Add the drained spaghetti to the pan along with the lemon zest, lemon juice, and a generous splash of the reserved pasta water. Toss everything together over low heat for 1–2 minutes until the sauce is glossy and clings to the pasta, adding more pasta water a little at a time if needed. Stir through most of the parsley and taste for seasoning.

Serve

Divide between warm bowls and scatter over the remaining parsley. Serve immediately with an extra wedge of lemon on the side if you like.