Hi friends!
Do you ever just crave something light and fresh, but also super tasty? That happened to me the other day. I was really in the mood for something lemony and creamy and this lemon and prawn spaghetti totally hit the spot!

It’s a quick midweek meal that feels fancy but is so easy to make. Plus, it’s high in protein (about 40g per serving!) which keeps you full and happy. The best part? It only takes a little time and a few ingredients to make something amazing.

Method (In Detail)

Boil the Pasta

Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add your favorite pasta spaghetti or linguine work perfectly for this dish. Cook the pasta according to the package directions until it’s al dente (just a little firm in the center). Right before you drain it, save about half a cup of the starchy pasta water this will help make your sauce extra silky later. Then drain the pasta and set it aside.

Sauté the Garlic in Butter

While the pasta is cooking, place a frying pan over medium heat and add 10g of butter. Once it melts and starts to sizzle gently, toss in the minced garlic. Stir it around for about 1 minute, just until it smells fragrant and delicious but be careful not to let it brown. Burnt garlic can turn bitter quickly!

Cook the Prawns with Lemon

Now, add your thawed prawns to the pan. Stir them gently so they start to warm through and soak up the garlicky butter. Then squeeze in the juice of half a lemon and sprinkle in the zest too. This step really brings in that fresh, citrusy flavor. Cook the prawns for about 4–5 minutes or until they’re just heated through and turn a light pink color. Since they’re already pre-cooked (most frozen prawns are), you’re just warming them not cooking them from raw.

Add the Pecorino Cheese

Once the prawns are hot and full of lemony flavor, turn off the heat. While the pan is still warm, add in the grated pecorino cheese. Stir it in gently so it melts into the sauce and creates a creamy, slightly salty coating over the prawns. Turning off the heat at this stage helps prevent the cheese from clumping or turning grainy.

Mix in the Pasta and Pasta Water

Now it’s time to bring everything together! Add your drained pasta to the pan with the prawns and sauce. Use tongs or a spoon to gently toss it all together so the noodles are well-coated. If the mixture seems a little dry, slowly pour in some of the reserved pasta water just a splash at a time. The starch in the water will help loosen the sauce while keeping it creamy and smooth.

Garnish and Serve

Finally, sprinkle over some fresh parsley for a bright pop of flavor and color. Give it all one last toss, then plate it up. You can also add a final sprinkle of pecorino if you love that extra cheesy goodness (I always do!).

Necessary Tools

A frying pan
A pot for boiling pasta
Grater or zester
Tongs or a wooden spoon
Knife and chopping board
Measuring scale or spoons