Tunisian Shrimp Spaghetti

Directions

1. Cook the pasta in a pan of boiling salted water according to the package instructions. Meanwhile, peel the shrimp, removing and reserving the heads and leaving the tails on. TIP: You can run a small sharp knife down the back of each, discarding the vein so they butterfly when they cook.
2. Toss the shrimp with the harissa and leave to marinate briefly. Place the shrimp heads in a large frying pan on medium heat with one tablespoon of olive oil and fry until golden, stirring regularly and gently squashing to extract amazing flavour.
3. Roughly chop and reserve the top leafy half of the parsley, then finely slice the stems and add them to the pan with a pinch of sea salt and black pepper. Fry for one minute. Add the marinated shrimp and cook for one minute on each side. Using tongs, drag the pasta into the pan, squeeze in half the lemon juice, throw in the parsley leaves, and then toss together, loosening with a splash of starchy cooking water if needed.
4. To serve, pick out and discard the crispy shrimp heads and cut the remaining lemon half into wedges for squeezing over. Enjoy!

Copyright © 2023 Jamie Oliver Photographs by David Loftus. Published by Appetite by Random House®