Spaghetti, roasted garlic, chilli and chopped prawns

Serves: 2
Course: Main Course
Cooking Time: 0 hr 30 mins
  • 250g spaghetti
  • 4tbsp olive oil
  • 3 cloves of garlic, peeled, very finely and evenly sliced
  • A pinch of dried chilli flakes (more if you like it spicy)
  • A knob of chilled butter
  • 150g packet of cooked shelled prawns, roughly chopped
  • Juice of half a lemon
  • Salt and black pepper
  • 2tbsp grated Parmesan

1 Put the spaghetti into a pot of salted boiling water.

2 While it's cooking, put the oil and the garlic into a large frying pan or wok and cook gently over a low heat for two to three minutes, until it's evenly golden.

3 Add the chilli flakes and cold butter, swirl, then remove from the heat, this will prevent the garlic from getting too dark.

4 Add the prawns and lemon juice.

5 When the spaghetti is cooked, strain but keep a few spoonfuls of the cooking water, then add them to the prawn and garlic mix.

6 Season and mix together well.

7 Serve in warm bowls with the Parmesan on top.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford