• 400g spaghetti
• 2 tablespoons olive oil
• 4 cloves garlic, finely chopped
• 500g large prawns, peeled and deveined
• 1/2 teaspoon chilli flakes (optional)
• 100ml The Australia Vinegar Co. White Wine Vinegar
• 100ml vegetable or seafood stock
• 200g cherry tomatoes, halved
• 3 tablespoons fresh parsley, chopped
• Salt and pepper, to taste
• 1 lemon, cut into wedges (for serving)

Step 1:

Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

Step 2:

In a large frying pan, heat the olive oil over medium heat. Add the chopped garlic and sauté for about 1 minute until fragrant.

Step 3:

Add the prawns to the pan and cook for 2-3 minutes on each side until they turn pink and are cooked through. If using, add the chilli flakes and stir.

Step 4:

Pour in The Australia Vinegar Co. White Wine Vinegar and let it simmer for about 2 minutes, allowing the liquid to reduce slightly.

Step 5:

Add the vegetable or seafood stock to the pan, followed by the cherry tomatoes. Cook for another 3-4 minutes until the tomatoes start to soften.

Step 6:

Return the cooked spaghetti to the pan, tossing everything together until well combined. Add salt and pepper to taste.

Step 7:

Stir in the fresh parsley, then remove the pan from heat.

Step 8:

Serve the spaghetti with prawns immediately, with lemon wedges on the side for squeezing over the dish.