Lemon and Prawn Spaghetti

Lemon and spaghetti may sound weird but trust me, this sea-food special is one of my new faves. Its fresh & filling, has a lean source of protein and minimal ingredients- what’s not to love? Give it a go!

• Before you start, defrost the prawns by adding the packet to a hot bowl of water.
• Add the spaghetti to a salted pot of boiling water. Simmer and set a timer to 2 minutes shy of al dente.
• Meanwhile, grate the courgette and add it to a non-stick frying pan with a tbsp of olive oil. You want a high heat at this stage to draw all the moisture out of the courgettes.
• Around the same time, add in the minced garlic.
• After around 8 minutes, the courgettes should be thoroughly cooked and the pasta should be two minutes away from al dente. Reduce the heat of the frying pan and add the spaghetti along with 1 mug full of pasta water.
• At this stage, add the prawns, the juice of a whole lemon and a generous amount of salt to the mix.
• Slowly stir in around 2/3 of the grated parmesan, leaving the other third to serve.