Creamy Garlic Prawn Pasta

A rich and creamy garlic prawn pasta that delivers bold flavors in just 30 minutes, finished with lemon and parsley for brightness.

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Bring the pasta water to a boil and salt it. Fill a large pot with 4.5 liters (16 cups) water, bring to a rolling boil, and add 2 tbsp (30 g) kosher salt. Add spaghetti and cook until al dente, usually 8–10 minutes. Reserve 240 ml (1 cup) of the starchy pasta water before draining; set aside.
Season and sear the prawns. Pat 500 g (1 lb) prawns dry, season lightly with salt and pepper. Heat 30 ml (2 tbsp) olive oil in a skillet over high heat until shimmering. Sear prawns 1–2 minutes per side until opaque with golden edges; remove to a plate.
Reduce heat to medium. Add 30 g (2 tbsp) butter to the skillet, then add 1 shallot and sauté until translucent, about 2–3 minutes. Add 4 cloves minced garlic and cook 30–45 seconds until fragrant.
Pour 120 ml (1/2 cup) dry white wine into the pan and scrape up browned bits. Simmer until reduced by half, about 2–3 minutes.
Stir in 240 ml (1 cup) heavy cream, bring to a gentle simmer for 2–3 minutes. Add 50 g grated Parmesan and 30 ml lemon juice; stir until cheese melts. If sauce is too thick, whisk in reserved pasta water until desired consistency.
Return prawns to the pan for 30–60 seconds to reheat; add drained spaghetti and toss with tongs for 1–2 minutes so sauce clings.
Divide among four plates and finish with extra Parmesan and a drizzle of olive oil if desired. Serve immediately.

For best results, do not overcook the prawns. Optional to finish with a short rest under a lid for flavor integration.