Method

Cook the Pasta:

Fill a large pot with water, add a generous pinch of salt, and bring it to a boil.

Add the spaghetti or linguine and cook according to package instructions until al dente.

Reserve 1/2 cup of pasta cooking water, then drain the pasta in a colander and set aside.

Prepare the Sauce:

In a large skillet, heat the olive oil over medium heat.

Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant (be careful not to burn the garlic).

Add the halved cherry tomatoes and cook for 3-4 minutes until they start to soften.

Cook the Prawns:

Add the prawns to the skillet, stirring gently. Cook for 3-4 minutes until they turn pink and are cooked through.

Pour in the white wine (or chicken broth) and let it simmer for 2-3 minutes, allowing the alcohol to evaporate and the flavors to meld.

Combine Pasta and Sauce:

Add the cooked pasta to the skillet with the prawn mixture. Toss to combine, adding reserved pasta water a little at a time until you reach your desired sauce consistency.

Stir in the chopped parsley, lemon juice, and season with salt and pepper to taste.

Serve:

Divide the pasta among plates or bowls, garnishing with extra parsley and lemon wedges if desired.

Enjoy your Pasta con Gamberoni warm!

Variations

Vegetarian Option: Substitute prawns with sautéed mushrooms or zucchini for a vegetarian-friendly dish.

Gluten-Free: Use gluten-free pasta to accommodate dietary restrictions.

Herb Swap: Try basil or dill instead of parsley for a different flavor profile.