Fresh chilli, lime and juicy prawns combined with Lard Ass Chilli Lime Butter, creating a vibrant silky sauce that clings to every strand of spaghetti. Finished with a final medallion of Lard Ass Chilli Lime Butter, this simple pasta is bursting with fresh, luxurious flavours.
INGREDIENTS
150g Lard Ass Chilli Lime Butter
400g dried spaghetti
500g green prawns, peeled and deveined
1 tbsp olive oil
3 cloves garlic, finely sliced
1 long red chilli, thinly sliced, plus extra to garnish
Finely grated zest of 1 lime
2 tbsp fresh lime juice
2 tbsp flat-leaf parsley, finely chopped
40g finely grated parmesan, plus extra to serve
Freshly cracked black pepper
Sea salt, if needed
METHOD
Bring a large saucepan of generously salted water to the boil. Cook the spaghetti until al dente, reserving 1 cup of the cooking water before draining.
Meanwhile, heat the olive oil in a large frying pan over medium-high heat. Add the prawns and cook for about 1 minute per side, or until just pink and cooked through. Transfer to a plate.
Reduce the heat to medium. Add the garlic and chilli to the same pan and cook for 1 minute until fragrant, taking care not to let the garlic colour.
Add 100g of the Lard Ass Chilli Lime Butter and allow it to melt gently. Stir in the lime zest and lime juice.
Add the drained spaghetti and about ½ cup of the reserved pasta water. Toss vigorously until the Lard Ass Chilli Lime Butter forms a silky sauce that coats every strand. Add a little more pasta water if needed.
Return the prawns to the pan and gently toss through with the parsley and parmesan until evenly combined.
Divide between warm bowls. Top each serving with a small medallion of the remaining 50g of Lard Ass Chilli Lime Butter and allow it to melt naturally into the pasta.
Finish with extra parmesan, a few slices of fresh chilli and freshly cracked black pepper. Taste before seasoning, as the Lard Ass Chilli Lime Butter and parmesan both contribute salt.
TIPS
Reserve the pasta water before draining. It helps create the silky sauce that coats the spaghetti.
Cook the prawns only until just done to keep them tender and juicy.
Add the final Lard Ass Chilli Lime Butter just before serving so it melts gently through the hot pasta, giving the dish its rich flavour and glossy finish.
