1 pack (200g) of Eco Organics Black Bean Spaghetti
1 tbs extra virgin olive oil
60g unsalted butter
3 garlic cloves, crushed
2 lemons, zest and juice
1/4 tsp of dried red chili flakes
24 prawns (approx. 500g) peeled, deveined, tails intact
2 tbs of chopped fresh parsley
Cook the black bean spaghetti in a large saucepan of boiling water until al dente. Toss with olive oil and set aside.
Place the butter in a frying pan over low heat. Once melted, add the garlic, chilli flakes and lemon zest and stir on a medium heat until golden.
Add the prawns and cook for around 3 minutes or until the prawns are tender.
Add the pasta, lemon juice, parsley and toss to combine.
Season with salt and pepper to taste and enjoy.
Recipe by Eco Organics