Lemon garlic basil prawn spaghetti

1. Wash hands and 12 g basil. Prepare 240 g raw prawns on a separate board and clean hands and utensils to prevent cross-contamination.

2. Cook 180 g spaghetti in boiling water for the package time, typically 8–11 minutes, until no hard center remains. Reserve 80 ml pasta water and drain.

3. Melt 22 g butter with 15 ml oil over medium heat and fry 12 g garlic for 30 seconds. Add 240 g raw prawns, turning for about 4–6 minutes total until pearly white and opaque throughout.

Add the cooked 180 g spaghetti, first 40 ml of the reserved 80 ml pasta water, 25 ml lemon juice, 2 g salt and 1 g pepper. Toss over medium heat for 1–2 minutes; add up to the remaining 40 ml reserved pasta water gradually if too dry. Turn off the heat, fold in 12 g basil and serve two portions immediately.