Recipe Ingredients:

• One pound of big peeled and deveined prawns Unsalted butter 4 tablespoons

• Two tablespoons of olive oil

• Four minced garlic cloves

• ½ teaspoon optional red pepper flakes

• One-half cup of dry white wine, such as Sauvignon Blanc or broth made from chicken

• One lemon, juiced

• zested To taste

• Add salt and black pepper.

• Half a cup of freshly chopped parsley Parmesan cheese, grated (optional)

Directions:

• Prepare the pasta.

• Bring a big saucepan of salted water to a boil. Pasta should be cooked as directed on the package until it is al dente.

• After draining, set aside the remaining ½ cup of pasta water.

Prepare the prawns.

• Melt two tablespoons of butter and two tablespoons of olive oil in a large skillet over medium heat.

• Add the prawns, season with salt and pepper, and cook until opaque and pink, about 1 to 2 minutes per side.

• After taking the prawns out of the skillet, place them aside.

Prepare the sauce.

• Add the red pepper flakes (if using) and garlic to the same skillet. Sauté till aromatic, 30 seconds.

• Using a scraper, add the lemon juice and white wine (or broth).

Simmer for two to three minutes to gently decrease.

• Add the remaining 2 tablespoons of butter and stir.MixPut back into the skillet the cooked prawns.

• Toss everything together after adding the drained pasta.

Add a little of the pasta water you set aside if the sauce looks dry.

• Add chopped parsley and lemon zest and stir.

Serve Serve right away, and if you’d like, top with lemon wedges, more parsley, and Parmesan cheese.