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
Directions: In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant. Increase the heat to high, add the shrimp, lemon juice and dry white wine, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes. Season with salt and black pepper, sprinkle with the parsley and serve.
Singapore Chili Prawns - I liked this dish so much that I have already made it a second time. The first time I served it with some cilantro and lime rice and the second time I served it with some crusty bread to soak up the extra sauce which saved me from having to lick the plate clean.