The aromas of summer, reminders of summer holidays spent abroad.
1kg king green prawns, peeled, deveined
2 cloves garlic, crushed
½ tsp dried chilli flakes, plus extra to serve
¼ cup olive oil
Pinch of saffron threads
1 ½ tbsp lemon thyme leaves
1 cup white wine
1 tbsp soy sauce
1-2 tbsp lemon juice
Salt and cracked black pepper, to season
Cut prawns in half horizontally. Combine prawns, garlic, chilli and 2 tablespoons of the oil. Set aside. Melt butter in a small microwave-safe jug in the microwave for 20-30 seconds until sizzling. Add saffron, 2 teaspoons of the thyme and remaining oil. Set aside.
Cook spaghettini in a stock pot of boiling salted water until al dente, being careful not to overcook.
Meanwhile, heat a large, deep non-stick frying pan over a medium-high heat. Cook prawns, in two batches, stirring for about 3 minutes, or until cooked through. Remove and set aside.
Add wine, soy and remaining thyme to same pan and boil for 2 minutes. Return prawns and pasta to pan and toss until coated with liquid. Add enough juice to taste, and season. Drizzle some of the butter mixture over pasta and toss to combine. Divide among serving bowls. Drizzle with the remaining butter mixture and sprinkle with extra chilli flakes if desired.
Tip: Reserve ⅓ cup of pasta cooking liquid to stir through pasta to loosen if it becomes dry. For best results, cook and serve immediately.
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