°2 tbsp olive oil
°350 g prawns (I use the giant ones) peeled and deveined
°6 tbsp of butter (85 g)
°3 minced garlic cloves
°¼ cup lemon juice (about 2 lemons)
°lemon wedges for garnish
°2 tbsp chopped fresh parsley
°½ small red bell pepper, diced
Start by cooking the spaghetti or angel hair in a large pot of boiling salted water.
In a large skillet, heat the olive oil over medium heat.
Add the prawns and cook for a few minutes until they get an opaque color, turning the prawns halfway through cooking. Transfer to a plate.
Reduce the heat and add the butter (55g) as well as the minced garlic and half the red pepper cut into small cubes. Cook until the garlic is soft and smells nice.
Add the lemon juice and let the sauce reduce for about 2 minutes. Add the 2 tablespoons of butter (30g) previously coated in flour (this brings a smoothness to the sauce). Salt and pepper. Add the pinch of Espelette pepper.
Put the prawns back and add the chopped parsley.
At the end of cooking add the pasta and mix well. Decorate with lemon slices.
serve with grated parmesan.