The Backstory:

So my flatmate Janaki showed me this Tasty video of this recipe and like all Tasty videos, it looked soooooo tasty and so easy! Since I already had prawns at home (smaller version of shrimp) I decided to try this on a Saturday afternoon. I’m not a fan of pasta, I always feel like it’s too carb-heavy. But this one is so light & fresh – it’s perfect for a summer lunch! It’s also fairly quick, so if you have a sudden craving, or suddenly people come over – wow them with this juicy, fresh dish.

Ingredients: (serves 2)

• 110 gms spaghetti (100 strands to be precise)
• 1 tbsp olive oil (vegetable oil is also ok)
• 4 tbsp butter
• 4 cloves garlic
• 250 gms prawns
• 3 mini oregano packets
• 1 chilli flakes packet
• 100 gms spinach leaves (2 cups)
• 1/2 tbsp lemon juice
• Pepper & salt to taste

How to:

1. Add water & salt to a deep bottomed vessel & bring to boil
2. Add spaghetti and let it boil for about 8 minutes. DO NOT break your spaghetti if it doesn’t fit in your pan. It will eventually fit in when it starts cooking and just slides in. Check in at the 8 minutes mark, the spaghetti should be slightly bite-y (or a la dente as it is ACTUALLY called)
3. Take off stove, drain the hot water and add cold water to it. This stops the pasta from overcooking. If you don’t you’ll get v sticky pasta which is like paste-y and gum-my. Not nice friends, don’t do like that
4. In a pan, heat olive oil and 1 tbsp butter
5. Add chopped garlic & 1 pack of chilli flakes and fry until golden brown
6. Add prawn, salt & pepper and stir until prawn becomes slightly pink but not completely cooked
7. Add your spinach & oregano and stir until its wilted. Take out your prawns if you feel like spinach is taking too long to cook, so that your prawns don’t get overcooked
8. Add pasta, 3 tbsp butter and mix until butter melts
9. Add lemon juice & mix
10. Sprinkle pepper & enjoy!!

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Tips: