300g dried linguine pasta
4 Tbsp extra virgin olive oil
2 cloves garlic, crushed
Pinch of dried chilli flakes
1 tsp smoked paprika
400g small green prawn cutlets (peeled raw prawns)
Juice of 1 lemon
Sea-salt flakes and freshly ground black pepper, to season
1 cup at-leaf parsley leaves, roughly chopped
Cook linguine following pack instructions until al dente. Drain, reserving 1 cup of cooking water.
Meanwhile, heat oil in a large non-stick frying pan over a medium heat. Add garlic and cook, stirring, for 2 minutes. Add chilli flakes and paprika. Stir for 1 minute then add prawns. Cook for 3 minutes or until pink and just cooked through.
Add lemon juice, cooked linguine and a few tablespoons of the reserved hot cooking water. Season, toss, stir through parsley and serve.