This Beats Going Out For Date Night And It's Cheaper

By Chef Jack Ovens · 20 min

Ingredients

Instructions

1. Boil well-salted water, cook the pasta until al dente, and reserve about 1 cup of the cooking water before draining.
2. Pat the prawns dry and season them. Heat a large pan over high heat with the olive oil and half the butter, cook the prawns in one layer about 1 minute per side until just cooked, then set aside.
3. In the same pan, melt the remaining butter, add garlic and chilli flakes and cook 1 minute until fragrant. Add the stock, scraping up the browned bits, and simmer 1 minute.
4. Add the cream and Parmigiano, mix well and simmer gently 2 to 3 minutes until glossy. Season to taste.
5. Add the drained pasta, prawns with any juices, and two-thirds of the parsley if using, and toss. Add reserved pasta water a splash at a time until the sauce is silky and clings to the pasta. Cook 1 minute, adding lemon zest if using.
6. Serve immediately with lemon juice, parsley, extra chilli flakes and Parmigiano.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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