Ingredients:

  • 12 oz (340 g) spaghetti or linguine
  • 2 tablespoons (30 ml) olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 cup (240 ml) cherry tomatoes, halved
  • ½ cup (120 ml) dry white wine or vegetable broth
  • Salt and black pepper, to taste
  • Fresh basil leaves, for garnish
  • 1 lb (450 g) large prawns, peeled and deveined
  • 1 tablespoon (15 ml) lemon juice
  • 1 teaspoon smoked paprika
  • 1 tablespoon (15 ml) unsalted butter
  • Optional: Grated Parmesan cheese, for serving

Instructions:

  1. Boil salted water in a large pot. Add the spaghetti and cook according to package instructions until al dente. Reserve ½ cup (120 ml) of pasta water, then drain and set aside.
  2. In a large skillet, heat 1 tablespoon (15 ml) of olive oil over medium-high heat. Season the prawns with salt, black pepper, lemon juice, and smoked paprika. Add the prawns to the skillet, cooking for about 2-3 minutes on each side until they turn pink and opaque. Remove and set aside.
  3. In the same skillet, add remaining olive oil and sauté minced garlic until fragrant (about 30 seconds). Add red pepper flakes and cherry tomatoes; cook until tomatoes begin to soften (3-4 minutes). Pour in white wine and bring to a simmer. Cook until slightly reduced (2-3 minutes).
  4. Toss the cooked pasta into the skillet, adding reserved pasta water as needed for desired consistency. Stir in sautéed prawns and butter, heating through. Adjust seasoning with salt and pepper. Serve immediately, garnished with fresh basil and optional Parmesan cheese.