Lemon prawn pasta with herb panko crunch

Instructions

1. Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. Add the prawns to the skillet and cook until they turn pink, about 3-4 minutes. Remove prawns and set aside.
4. In the same skillet, add butter and remaining olive oil. Stir in panko breadcrumbs and toast until golden brown.
5. Add chopped parsley and basil to the toasted panko, stirring to combine. Remove from heat and set aside.
6. Return prawns to the skillet, add lemon zest, lemon juice, and reserved pasta water. Stir to combine.
7. Add cooked spaghetti to the skillet, tossing to coat in the lemon prawn sauce. Season with salt and pepper.
8. Serve the pasta topped with herb panko crunch and grated parmesan cheese.

Prep

• Thaw prawns if frozen