Lemon Pasta with Prawns
Pasta that tastes of sunshine and lemons. Light and easy
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Course Dinner, Lunch
Cuisine Italian
Servings 4 people
Equipment
- 1 large pasta saucepan
- 1 30cm frying pan
- 1 lemon zester/fine grater
Ingredients
- 400 grams dried pasta linguine or spaghetti
- 2 large lemons unwaxed/organic best
- 5 garlic cloves finely sliced
- 3-5 small red chillies finely sliced seed the chillies if you don't like too much heat
- 80-100 mls lemon juice squeezed from lemons above
- zest of both lemons half in sauce half to serve
- 1/2 bunch continental parsley chopped half in sauce half to serve
- 400 grams green prawn meat cleaned and chopped
- 2 tablespoons olive oil
- 20 grams butter
- 1/2 cup pasta cooking water
- 2 tbspns cream
- 40 grams grated parmesan half in sauce half to serve
Instructions
- Clean and prep your prawn meat and put in the fridge
- Zest both lemons and divide into two piles
- Juice one lemon (if you don't have 80mls (4 tablespoons) of juice, squeeze the other lemon)
- Put your pasta pot on filled 3/4 with water and add salt, two lemon halves and half the lemon juice
- While the water is coming to the boil, spray your frying pan with oil and cook the prawns quickly over a medium to high heat (3 minutes). Remove from pan and set aside
- Don't clean the frying pan (all the prawn goodness is in there). Turn heat down to low and add the oil and butter.
- When the butter has melted add the garlic, chilli and half the lemon zest and saute gently until fragrant. You can turn it off now until your pasta has about 5 minutes left to cook.
- With five minutes pasta cooking time left, scoop out your cup of pasta water and set aside.
- Turn the frying pan back on to a medium/low heat and add the remaining lemon juice (rest is in the pasta water already), parsley, cream and half the grated parmesan (20 grams). Season with salt and pepper and stir until combined and turn back down to low.
- When your pasta is cooked (don't overcook because it is going in to the frying pan next) drain lightly.
- Add your cooked prawns, pasta and pasta water to the frying pan and use tongs to toss it around until everything is nicely coated and mixed.
- Serve topped with remaining parsley and lemon zest and a drizzle of olive oil. Put remaining grated parmesan and olive oil on the table in case people want a little extra.
TIPS
Use gluten free spaghetti, if GF is required. I prefer the Barilla one.
Vegetarian option, delete prawns and top the prepared pasta with a big handful of rocket leaves.
Easy option: use this method for cooking the lemon pasta. Drain pasta, put back in the same pot and stir through chopped chives, sliced smoked salmon, lemon juice and cream.
Keyword Delicious, Gluten Free Option