Spaghettini with Prawns, Artichoke and Lemon
Ingredients
- ½ cup olive oil
- 4 rashers streaky bacon, diced
- 2 cloves garlic, finely chopped
- 350 gm marinated artichoke hearts
- 500 gm uncooked prawns, peeled and deveined
- Zest and juice of 1 lemon
- ½ cup loosely packed flatleaf parsley, plus extra for serving
- 400 gm dried spaghettini
- Sea salt and freshly ground black pepper
Method
- Heat a large frypan over medium heat, add half the oil and bacon and cook until the bacon begins to crisp; add the artichokes and cook for 5 minutes until hot, add garlic and lemon zest and cook until fragrant then transfer everything to a plate. Place the frypan back on the heat and increase to high, add some more oil and cook the prawns in batches so you don’t crowd the pan, until opaque and lightly golden on each side.
- Meanwhile, cook the spaghettini in a large pot of salted boiling water according to packet instructions until al dente; reserve ⅓ cup of cooking water then drain pasta.
- Return the bacon and artichoke mixture to the prawns, along with the cooked spaghettini, lemon juice, parsley and all the olive oil. Add the pasta water to emulsify the sauce and bring it all together with a silky finish. Season with salt and pepper to taste and serve topped with extra fresh parsley and lemon zest.
