Prawn, Olive & Lemon Spaghetti with Smokey Paprika Butter

250g spaghetti

200g head-on prawns

75g All Things Butter Smokey Paprika Butter

2 cloves garlic, sliced thin

100g chopped tomatoes

50g green olives, pitted

Juice and zest of 1 lemon

Salt, to taste

Freshly ground black pepper, to taste

Step 1

Bring a large pot of salted water to a boil and cook the spaghetti according to the packet instructions until al dente. Reserve a cup of pasta water before draining.

Step 2

Place a large frying pan over medium heat and add olive oil, garlic, olives, lemon zest and All Things Butter Smokey Paprika Butter. Once melted, add the prawns and cook for about two minutes on each side until pink and slightly charred. 

Step 3

Lower the heat slightly and add chopped tomatoes, stirring in pasta water and lemon juice to create a glossy sauce.

Step 4

Add the drained spaghetti to the pot and toss everything together, adding more pasta water if needed to loosen the sauce. Season with salt and black pepper to taste.

Step 5

Serve immediately and enjoy!