This simple pasta dsh relies on three main ingredients – linguine pasta (or you could use spaghetti), prawns and lemon.
You can use cooked or raw prawns. I used cooked ones. When you peel them you might like to keep a few tail pieces to give the garnish a bit more colour – see photo. By adding a few more prawns and a bit more pasta, you can easily stretch this recipe to serve 4, with a green salad and some crusty bread.
About 200g linguine pasta
500g prawns, peeled and deveined
2 Tbs olive oil
2 Tbs butter
2 cloves garlic, finely chopped
Grated rind and juice of 1 large lemon
¼ cup white wine
¼ cup cream (optional)
Pinch chilli flakes (optional)
2 Tbs chopped parsley
Salt and freshly ground black pepper
Olive oil
Grated parmesan
Cook pasta in boiling salted water until al dente. Drain and keep half a cup of the pasta water. Peel the prawns and cut each one into 2 or 3 pieces.
Heat olive oil and butter in a large frying pan, add the prawns and garlic and stir fry for a minute or two. Remove prawns to a small dish. Add the wine and lemon juice to the pan and cook to reduce a bit over high heat.
Add the linguine, the cream (if using) and the pasta water and cook over high heat, tossing Until the liquid has mostly disappeared. Keeping a few pieces for the garnish, return the prawns to the pan with the parsley and chilli flakes. Mix well and season to taste.
Serve garnished with grated parmesan, a drizzle of olive oil, some black pepper and the reserved pieces of prawn.
Serves 2-3
