Burnt Butter Prawn Spaghetti with Lemon
Simple to make but big on flavour, this zesty prawn pasta is the perfect balance of richness and brightness. Sweet prawns are bathed in nutty burnt butter, infused with garlic, kissed with lemon, and finished with a splash of white wine. Tossed through al dente spaghetti, it’s a silky, satisfying dish that feels indulgent yet refreshingly light.
Burnt Butter Prawn Spaghetti with Lemon
Servings: 2 Servings
A simple yet flavourful pasta dish featuring prawns cooked in burnt butter with garlic, lemon, and white wine.
Print Recipe
Ingredients
- Spaghetti dried
- Butter
- Garlic fresh, finely chopped
- Raw prawns peeled and deveined
- Lemon juice and zest
- White wine drinkable quality
- Water
- Salt
Instructions
- Bring a small amount of water to a boil, just enough to cook the required portion of spaghetti. Cook the pasta until al dente using a microwave-safe appliance, if preferred, for approximately five and a half minutes.
- In a pan, melt a generous amount of butter over medium heat until it begins to brown slightly, releasing a nutty aroma. Add a finely chopped small amount of garlic and cook gently to infuse the butter without burning the garlic.
- Add the prepared prawns to the butter and garlic mixture. Stir to coat and allow them to cook through, which should take only a few minutes. Add a touch more garlic if desired, as the dish benefits from a pronounced garlic profile.
- Once the prawns have begun to colour, add a splash of quality white wine. Let it simmer for a minute or two so the alcohol cooks off, reducing slightly to intensify the flavour.
- Squeeze in fresh lemon juice and, if desired, add a small amount of lemon zest. Allow the mixture to cook for another minute or two so the flavours meld and the prawns finish cooking.
- Toss the cooked pasta through the sauce, ensuring it is well coated with the burnt butter, wine, garlic, and lemon mixture. Serve immediately.
