GARLIC PRAWN/SHRIMP PASTA

I made this for some friends yesterday.  It is delicious and so quick and easy.  

• 350g thin spaghetti - approximate
• Kosher/Himalayan salt
• Black Pepper
• Extra virgin olive oil
• 450g large shrimps/prawns, peeled and deveined (thawed if frozen) - approximate
• ½ red onion chopped
• 5 garlic cloves minced
• 1 teaspoon dry oregano
• ½ teaspoon red chilli flakes (or 1 teaspoon Aleppo pepper flakes)
• 1 cup dry white wine
• 1 lemon zested and juiced
• 1 cup chopped parsley
• 2/3 vine ripe tomatoes chopped
• Parmesan cheese to your liking

Instructions

Cook the pasta in salted boiling water according to package (about 9 minutes). Reserve a little bit of the starchy pasta cooking water. Drain the pasta well.  While the pasta is cooking, cook the shrimp. In a large pan heat 1 tablespoon extra virgin olive oil over medium-high heat until the oil is shimmering but not smoking. Cook the shrimp on each side for 2 to 3 minutes until it turns pink. Transfer the shrimp to a side plate for now.  In the same pan add a little more extra virgin olive oil, if needed. Reduce the heat to medium-low. Add the onions, garlic, oregano and red pepper flakes. Cook for 1 to 2 minutes, stirring constantly. Add the wine to the pan and scrape up any pieces of garlic and onions. Cook the wine for 1 minute to reduce then add the lemon juice and lemon zest.  Add the chopped parsley and tomatoes, toss for about 60 seconds. Season with salt and pepper.  Add the cooked pasta to the pan, and toss to coat. Add some of the pasta starchy water if you need to.  Finally, add the cooked prawns. Allow the prawns to warm through briefly (another 30 seconds), then remove the pasta from heat.

To finish, sprinkle a little grated parmesan cheese and more red chilli flakes (optional).

Serve immediately!