This prawn, chilli and garlic spaghetti gets loads of flavour from a simple stock made using heads and tails of the prawns.
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Ingredients
Method
1.Shell and devein prawns, leaving tails intact. Reserve shells and prawn heads. Peel 3 garlic cloves, then thinly slice; bruise remaining unpeeled cloves. Quarter onion, leaving skin intact. Remove rind from lemon with a zester; squeeze juice from lemon (you will need 2 tablespoons juice).
2.To make prawn stock, heat 1 tablespoon of the oil in a large saucepan over a high heat; cook reserved prawn heads and shells, stirring, until changed in colour. Add onion and parsley stalks; cook, stirring occasionally, until browned lightly. Stir in the water; bring to the boil. Reduce heat to low; simmer, uncovered, for 15 minutes. Strain stock through a fine sieve into a heatproof jug or bowl; discard solids. Return liquid to same cleaned pan; simmer, uncovered, for 20 minutes or until stock has reduced to 1 cup (250ml).
3.Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender; drain. Return pasta to pan with 2 tablespoons of the remaining oil; toss to combine. Cover to keep warm.
4.Heat 1 tablespoon of the remaining oil in a medium saucepan over high heat. Cook prawns, turning, for 2 minutes or until changed in colour and just cooked through. Remove from pan.
5.Heat remaining oil in small saucepan over medium heat; cook garlic and chilli, stirring, for 1 minute until golden brown. Remove with a slotted spoon; drain on paper towel. Add parsley leaves to pan; cook for 10 seconds (be careful as it will splatter). Stir in rind.
6.Add parsley oil to spaghetti in pan with prawns, garlic, chilli, stock and juice; toss well. Season to taste. Serve immediately.
Parsley stalks have a lovely flavour, so don’t throw them away! Discard the tough bottom 5cm and finely chop from about halfway up the stalk. Add parsley stems to the pan with the garlic when cooking pasta sauces.
Note
