Spaghetti with prawns, smoked chipotle and lemon butter

Vanessa Lewis

Ingredients

500 g	Dried spaghetti (Main)
50 g	Butter
400 g	Prawn cutlets (Main)
2 tsp	Chipotle tabasco sauce (Main)
1	Lemon, use the zest and juice only
4	Lemon wedges, and chopped parsley, to serve

Directions

1. Cook the spaghetti following the packet instructions in a large saucepan of well salted boiling water till just cooked —al dente.
2. Heat a large fry pan, melt the butter, and add the prawns and chipotle tabasco, toss till the prawns are cooked.
3. Add the lemon zest and juice, mix to combine.
4. Season with sea salt and pepper.
5. Drain the spaghetti and toss through the prawn mixture.
6. Serve in pasta bowls, sprinkle over parsley and serve with lemon wedges.

Also try Simon's

beef cheek crockpot ragu with pappardelle