Lemon Garlic Butter Prawns

Step 1. 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.

Step 2. 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.

Step 3. 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.

Step 4. 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.

Step 5. 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.