Ingredients:

300g dried pasta (ideally spaghetti or linguine but any pasta will do)
2 spring onions
4 cloves of garlic
1 tablespoon vegetable oil
200g cooked king prawns (defrosted, if from frozen)
½ teaspoon chilli flakes (or 1 chilli, chopped with the seeds removed)
½ lemon
Black pepper, to taste
1 teaspoon of dried parsley or 1 tablespoon of chopped fresh parsley (optional)

Method:

1. Cook the pasta as per the packet instructions (usually 10-12 minutes).
2. Meanwhile, peel and crush or slice the garlic then wash and slice the spring onions
3. Once the pasta is cooked, drain it and reserve a cup of the pasta water
4. Heat the oil in a large frying pan, over a medium heat.
5. Add the spring onions and chilli flakes and cook for 2 minutes
6. Add the prawns and garlic and cook for 3-4 minutes
7. Add the pasta to the frying pan along with a few splashes of the pasta water and a pinch of black pepper.
8. Squeeze the lemon juice straight into the pan (through the fingers of your other hand so you can catch any pips) and mix everything together
9. Remove from the heat and stir through the parsley (if using)
10. Serve with a side salad

* Any leftover chilli prawn pasta can be kept in the fridge to eat for up to 2 days later.

* If you like spicy food, add more chilli flakes (or keep the seeds in, if using a chilli)

* Using wholewheat pasta is a great way to increase you fibre intake

* The left over lemon half can be kept in the fridge for 2 days, if you make this again, or used to make a tzatziki dip

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