Shrimp / Prawn Pasta with Lemon

Method17 steps · about 1 hr

1. 1

   Step 1: Peel and devein the raw head-on prawns, keeping the tails attached and collecting the heads and shells separately from the flesh. Discard the veins. Mince the two marinade garlic cloves and separate sauce garlic clove, chop the onion, halve the cherry tomatoes, zest and juice the large lemon and chop the parsley before the pan-cooking stage.

   Uses 500 g large raw head-on unpeeled prawns

2. 2

   Step 2: Put all the collected prawn heads and shells in a saucepan for the shell stock. Keep the peeled flesh separate.

   Uses All heads and shells, excluding peeled flesh and discarded veins

3. 3

   Step 3: Cut the larger peeled prawns lengthwise in half. Keep the prepared flesh ready for marinating.

   Uses All peeled prawn flesh, excluding heads, shells and veins

4. 4

   Step 4: Gently coat all the prepared prawn flesh with the two minced marinade garlic cloves and 2 tbsp marinade oil. Cover and refrigerate while making the stock; retain this bowl for the later sauce stage.

   Uses All prepared prawn flesh · 2 garlic cloves for marinade, minced · 2 tbsp extra virgin olive oil for marinade

5. 5

   Step 5: Add all the vegetable broth, measured shell-stock water (1½ cups), white wine (½ cup) and chopped half onion to the heads and shells. Bring to a boil over high heat, then reduce to medium or medium-high for a rapid simmer.

   Uses All collected heads and shells · 1 cup prepared vegetable broth · 1½ cups water for shell stock · ½ cup white wine for shell stock · ½ onion, roughly chopped

6. 6

   Step 6: Crush the heads and shells carefully with a potato masher a couple of times while the stock simmers, to extract their flavour.

   Uses The complete stock pot with heads and shells

7. 7

   Step 7: When the liquid has reduced to around 1–1½ cups, strain it into a bowl and return the strained liquid to its saucepan, discarding the heads, shells and onion solids. If needed, reduce a little further or add only a touch of the separate adjustment water. Cover and keep the strained stock warm.

   Uses All the reducing stock · A touch of extra water only if shell stock reduces too far

8. 8

   Step 8: Bring a large pot of pasta water with the separate 2 tsp boiling salt to a boil. Add all the dry spaghetti (400 g) and cook until just before al dente, about 2 minutes less than its packet cooking time. Before lifting out the pasta, scoop out ¾ cup of its cooking water and keep it separate for the sauce.

   Uses 400 g dry spaghetti · Water for boiling pasta, as needed; reserve ¾ cup of its cooking water · 2 tsp salt for pasta boiling water

9. 9

   Step 9: While the spaghetti cooks, heat 1 tbsp of the divided frying oil in a large deep frying pan over high heat.

   Uses 1 tbsp of the divided frying oil

10. 10

    Step 10: Add all the marinated prawn flesh and cook its first side for about 1 minute.

    First side of marinated prawns · 1 minUses All the heated initial frying oil · All marinated prawn flesh; retain any residual marinade in its bowl

11. 11

    Step 11: Turn the prawns and cook the second side for about 1 minute, continuing as needed until firm and opaque throughout. Lift the fully cooked prawns onto a clean plate and loosely cover with foil, leaving the used pan oil behind.

    Second side of prawns · 1 minUses All the prawns and used frying oil

12. 12

    Step 12: Add the remaining 2 tbsp frying oil and separate minced sauce garlic clove (1) to the used prawn pan. Scrape in the residual garlic and oil from the raw-prawn marinade bowl. Return to the heat and sauté until the garlic is fragrant; this residue is cooked further with the reserved pasta water in the next step.

    Uses All retained pan oil, excluding the held cooked prawns · Only the marinade residue remaining after the raw prawn flesh was lifted out · Remaining 2 tbsp frying oil · 1 garlic clove for pasta sauce, minced

13. 13

    Step 13: Pour the reserved ¾ cup pasta-cooking water into the garlic sauce base and bring it to a full boil before adding the cooked spaghetti and all the halved cherry tomatoes (1½). Gently toss for around 1 minute, until the water and oil form a glossy coating and the tomatoes are warmed through.

    Uses All the hot garlic sauce base · ¾ cup cooking water drawn from the spaghetti pot · All cooked spaghetti lifted from its remaining cooking water · 1½ punnets cherry tomatoes, halved; punnet size is unspecified

14. 14

    Step 14: Quickly toss in all the prepared lemon zest and juice (1), measured parsley (3 tbsp), optional chili flakes and fully cooked prawns. Pour in all the warm strained shell stock and toss to coat the pasta, then remove from the heat immediately.

    Uses All the glossy pasta mixture · All cooked prawns, excluding retained pan oil · All strained shell stock, excluding discarded shell/onion solids · 1 large lemon, zest and juice · 3 tbsp fresh parsley, finely chopped · 2 tsp dried chili flakes, optional

15. 15

    Step 15: Taste the finished pasta and season with the separate finishing salt and black pepper as needed.

    Uses All the finished pasta · Salt for final seasoning, to taste · Black pepper for final seasoning, to taste

16. 16

    Step 16: Drizzle with the separate extra serving oil as desired. Add the optional extra prepared lemon wedges and finely chopped parsley if wanted.

    Uses All the seasoned pasta · Extra virgin olive oil to drizzle at serving, as desired · Extra lemon wedges for serving, optional · Extra fresh parsley for serving, optional

17. 17

    Step 17: Divide between four plates and serve immediately while the pasta is glossy and hot.

    Uses All the finished pasta and chosen garnishes