1lb prawns
3 garlic cloves, minced
5 tbsp extra virgin olive oil
1 cup chicken broth
1½ cups water
½ cup white wine (sub with water)
½ onion, roughly chopped
400g spaghetti
1½ punnets cherry tomatoes
1 large lemon
3 tbsp parsley

Peel and devein the prawns. Cut large prawns in half. Marinade in 2 garlic cloves + 2 tbsp olive oil.

Place the heads and shells in a saucepan with broth, water, wine and onion. Bring to simmer, mash with potato masher. When reduced to 1 1/2 cups, strain and set aside.

Cook pasta. In fry pan, cook prawns, then remove. Add 3 tbsp olive oil, cook 1 garlic clove, then add pasta + 3/4 cup pasta water. Cook for 1 minute, tossing gently. Drizzle over prawn stock, add lemon zest + lemon juice, toss through prawns and tomatoes, season with salt and pepper, garnish with parsley. Serve immediately.

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