Lemon & parsley spaghetti 

Ingredients
175g spaghetti 
2 tbsp olive oil 
140g large raw peeled prawns , thawed if frozen 
zest and juice 1 lemon , plus wedges to serve (optional) 
bunch flat-leaf parsley , roughly chopped 


Boil the pasta. Meanwhile, heat the oil in a large pan, add the prawns, then quickly fry until they are evenly pink. 
Throw in the lemon zest and juice, parsley, 2 tbsp of the pasta cooking water and salt and pepper, then heat through. 
Drain the spaghetti, add to the pan, then toss everything together. 
Serve with lemon wedges, if liked.