Also on these boards
200 grams angel hair pasta 50 grams butter 1 tablespoon olive oil 5 cloves garlic, sliced 2 teaspoons dried chilli flakes 1 tablespoon shredded lemon zest 12 (raw) prawns (shrimp), peeled, cleaned and halved lengthways 1 tablespoon lemon juice ¼ cup flat-leaf parsley leaves, roughly torn sea salt and cracked black pepper to taste
The preparation of this shrimp dish is super simple – I just toss everything into a zip-top bag and let it marinate in the fridge for about 30 minutes. The shrimp grill up in minutes and are full of flavor. They pair perfectly with grilled asparagus and steamed rice.