Ingredients

500g Spaghetti Pasta

1 kg Large, raw Prawns (I used 16/20)

1 tbsp oil

Salt and Pepper

Chili flakes, optional

¼ Lemon

Pasta water

180 g jar Pesto

1 cup Shredded Parmesan

Method

We will be using the starchy pasta water to create a creamy pasta sauce, do not dump your pasta water. 

Begin heating pasta water in a large pot. Salt the water with a handful of salt. 

Prep your prawns. They will most likely be deveined, but ensure that the vein sack is removed and the shell is discarded. Heat oil in a frying pan on medium heat. 

Add pasta to water and set a timer to cook 1 minute less then the instructions on the box.

Toss prawns in the heated pan and arrange with tongs in an even layer. Season them with salt, pepper and chili flakes if using. Cook for about 1 ½ minutes and flip. Cook until they just turn white throughout and no longer, about 1 more minute. Squeeze lemon juice over prawns. Transfer prawns into a bowl and set aside. 

In the same frying pan add the whole jar of pesto. When the pasta has cooked (less one minute), use tongs to transfer it from the water to the frying pan with the pesto - preserving the water. Add one ladle of pasta water and all of the parmesan. Cook and stir with your tongs over medium heat for at least one minute until the sauce turns creamy and coats the pasta. If the sauce over-thickens, add more pasta water. Top with prawns and serve.