Donna Hay's Garlic Prawn Pasta

Warm, delicious homecooked foods are often served on our dining table by our terrific mum. She would read cookbooks like novels and watch cooking shows. Then came along my sister-in-law who would indulge us in authentic northern Thai cuisine. A blessing and a curse for me. My cooking skills is nowhere near as good as them. 

On weekends, I would try to cook a dish. Pasta. I was told it is pretty easy to cook pasta. I  love it when I succeeded at this dish on my second attempt. Even though I'll curse myself for hours when I fail, I still love it. 

Garlic Prawn Pasta
(Adapted from Donna Hay)
Serves 2

200 grams angel hair pasta. If you are using spaghetti or other pasta, adjust cooking time accordingly.
45 grams butter
1 tablespoon olive oil
4 cloves garlic, sliced
2 teaspoons dried chilli flakes
1 tablespoon shredded lemon zest
12 (raw) prawns (shrimp), peeled, and halved lengthways
1 tablespoon lemon juice
1/4 cup flat-leaf parsley leaves, roughly torn
sea salt and cracked black pepper to taste

Cook the pasta in a large saucepan of boiling salted water for 3-4 minutes or until al dente. 

Meanwhile, heat a frying pan over medium-high heat. Add the butter and oil and cook until the butter has melted. Add the garlic, chilli and zest and cook for about 2 minutes.

Add the prawns and cook, stirring, for 2 minutes or until the prawns are tender. Turn off heat. Drain and add the pasta, lemon juice, parsley, salt and pepper to the pan and toss to combine. Serve warm.

I'm submitting this to Cook Like a Star ALL Stars Anniversary organised by Zoe of Bake for Happy Kids, Joyce of bakingflavours and Mich of Piece of Cake.