Equipment
Ingredients
Pasta
- 400 g spaghetti, dry
- 15 g kosher salt
Sauce and Seafood
- 45 ml extra virgin olive oil
- 4 garlic, minced
- 1 fresh red chili, finely sliced
- 250 g cherry tomatoes, halved
- 400 g raw prawns, peeled and deveined
- 60 ml dry white wine
- 15 g fresh parsley, roughly chopped
- 15 ml lemon juice, freshly squeezed
- g salt
- g black pepper
Nutrition (per serving)
Method
Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente, usually about 9 to 11 minutes. Reserve at least 100ml of starchy pasta water before draining.
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sliced chili, cooking for 30 seconds until fragrant but not browned.
Add the halved cherry tomatoes to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until they begin to soften, blister, and release their juices into the oil.
Increase the heat slightly and add the raw prawns to the skillet. Season lightly with salt and pepper. Cook for 1 to 2 minutes per side until they reach a safe internal temperature of 63 C / 145 F, turning fully pink and opaque. Wash hands thoroughly after handling raw seafood.
Pour the dry white wine into the skillet to deglaze, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the liquid bubble and reduce for 1 minute to cook off the raw alcohol flavor.
Transfer the drained spaghetti to the skillet with the prawns and tomato sauce. Add the chopped parsley, fresh lemon juice, and a 50ml splash of the reserved pasta water. Use tongs to combine.
Mix vigorously over low heat for 1 minute. The starchy pasta water will emulsify with the olive oil and tomato juices to create a light, glossy sauce that clings to the pasta. If the pasta seems dry, add a little more reserved pasta water. Serve immediately.
Chef's Notes
- Always reserve more pasta water than you think you need. The starches released into the water during boiling are the secret to binding oil and liquid into a cohesive, restaurant-quality sauce.
- Prawns cook incredibly quickly. Pay attention to their shape: a relaxed C-shape indicates perfect doneness, whereas a tight O-shape means they are overcooked and will be tough.
- Using a high-quality extra virgin olive oil for the base makes a significant difference in a minimalist recipe like this, as it acts as a primary flavoring ingredient alongside the garlic and tomato juices.
- For the best texture, avoid rinsing your pasta after draining. Rinsing washes away the surface starches that help the sauce adhere to the noodles.
Storage
Refrigerator: 2 days — Store in an airtight container.
Reheating: Gently reheat in a pan with a splash of water over medium-low heat to avoid overcooking the prawns.
