Lemon, Prawn & Asparagus Spaghetti (serves 2)
250 grams of spaghetti (I used gluten free but it is probably nicer with egg pasta)
12 peeled raw prawns, deveined and tails removed
1 bunch of asparagus, woody ends removed and chopped in large pieces
1 red onion, sliced
2 cloves of garlic, chopped
Juice of two lemons
1 bunch of parsley, chopped
Parmesan to serve
In a bowl, combine prawns with half of chopped parsley and lemon juice. Leave to sit for ten minutes. Meanwhile, heat a little olive oil in a pan. Add onion and garlic, saute until tender. Add asparagus and saute for another 3 minutes. Add prawns and saute until pink and tender.
Cook spaghetti as per packet instructions in a large saucepan. Add prawn mixture to spaghetti and using tongs to loosely toss the prawns through, adding remaining parsley. Serve with parmesan cheese and an extra squeeze of lime if you like.