You cook this in one pot, so there’s barely any washing-up. Adjust the amount of lemon juice to taste, depending on the size of your lemons – it should be tangy, to balance the rich cream and prawns.
Low-ingredient, only 20min to prep and all made in one-pot, this lemony pasta is an absolute winner! If you're catering for vegetarians, it's just as tasty without the prawns.
Finely grated zest of 3 and juice of 2 lemons, kept separate
300g
raw peeled king prawns, de-veined if liked, see GH TIP
75ml
double cream
Small handful chives, finely chopped, plus extra to serve
You will also need
1Tbsp.
extra virgin olive oil
Directions
Step 1Pour 900ml just-boiled water into a large pan and
add the spaghetti, lemon
zest, olive oil and plenty of
seasoning. Bring to the boil
over medium heat, then
reduce heat and simmer for
6min, stirring occasionally
and easing the pasta down
into the water as it softens.
Step 2Add the prawns and cook
for a further 3min, or until
most of the water has been
absorbed and the prawns
and pasta are cooked
through, stirring frequently
to prevent sticking to the
base of the pan.
Step 3Remove pan from the
heat and stir in the lemon
juice, cream and chives.
Check seasoning and add
more lemon juice, if wished.
Serve with extra chives and
freshly ground black pepper
sprinkled on top.
GH TIP:
To de-vein, use a sharp knife to make a shallow cut along the back of the prawn. Use a cocktail stick (or the knife tip) to pull away and discard the dark intestinal thread.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
