Instructions

1. In a bowl, mince 2 garlic cloves and combine with 2 tablespoons of olive oil,
2. Add prawns and season with salt and pepper, set aside.
3. While prawns marinate, cook pasta according to instructions. Reserve ½ cup of pasta cooking water.
4. While pasta is cooking, heat frypan with remaining oil and add cherry tomatoes, cooking until blistering
5. Add prawns, making sure to include all marinade sauce. You may need to add additional olive oil dependent on the juice of your tomatoes.
6. When prawns start to turn slightly pink, add juice of half a lemon and grated rind of one lemon.
7. Stir in the cooked pasta, ½ cup of pasta water and ½ cup of fresh parsley, roughly chopped.
8. Sprinkle 1 cup of parmesan and 1 cup of baby spinach through pasta and stir thoroughly until water has formed a sauce consistency.
9. Serve with a wedge of lemon and a sprinkle of extra parmesan.