Not a fan of leftovers? Why not give this mouthwatering prawn pasta a go, as this recipe makes just enough for you and one other person! Whether you’re having a friend or family member over for dinner or you and your partner just don’t enjoy overcooking, this serving size should be absolutely perfect.

And as well as being a super simple dish that can be whipped up in under half an hour, the mix of garlic, chilli and of course seafood makes for the most perfect mix of flavour! Serve it up fresh off the pan with some crusty bread and you’re good to go.

Ingredients

• 100g dried angel hair pasta
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, crushed
• 1/2 teaspoon chilli flakes
• 1/2 teaspoon salt
• 200g green prawns, peeled, tails intact
• 1 1/2 tablespoons lemon juice
• 1 1/2 finely chopped fresh continental parsley leaves
• Extra virgin olive oil, to serve

Method

1. Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Cover to keep warm.
2. Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add garlic, chilli and salt. Cook, stirring, for 1 to 2 minutes or until fragrant. Add prawns. Cook, stirring, for 3 to 4 minutes or until prawns turn pink and are almost cooked through.
3. Add pasta, lemon juice and parsley to pan. Cook, tossing, for 1 minute or until combined and prawns are cooked through. Serve drizzled with oil.