Preparation
- Cook the spaghetti al dente in plenty of salted water according to the packet instructions.
- Chop the garlic and have the prawns ready. Heat a large pan with the olive oil and the sprigs of rosemary and thyme.
- Fry the prawns with the garlic briefly and fiercely on each side in the hot pan until pink. Season with salt and pepper and set aside.
- Drain the pasta and, while still hot, mix well with the butter, cream, lemon juice, lemon zest, chopped herbs and Parmesan. If you like it a little hotter, add a pinch of chilli.
- Put the pasta in deep plates, top with the prawns and serve immediately.
Drink with it
White wine · excellent match
Dry Vermentino, Pinot Grigio or Sauvignon Blanc
Citrus freshness and acidity cut through butter and cream, and the light herbal spice meets thyme and parsley without covering the sweetish prawns.
Which wine pairs with food? A simple approach to choosingFloral gin · excellent match
Floral gin with tonic, lots of ice and a lemon twist
Garlic prawns are a classic with gin and tonic: the citrus oil in the gin picks up the lemon zest, and the carbonation of the tonic loosens the butter and cream sauce.
Gin styles: London Dry, Old Tom, Navy Strength, and moreSparkling wine · good match
Prosecco or Crémant, brut
Bubbles and acidity lift the butter sauce and keep the prawns fresh.
Sparkling wine, Champagne, and Prosecco: what's the difference?Pale lager · good match
Helles or Pilsner, well chilled
Carbonation and light bitterness cleanse the palate after the butter and let the lemon shine.
Pils or Helles: What's the Difference?