Prawn and Lemon Butter Pasta
Egg Wan's Food Odyssey recipe - Italian
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 600 g fresh prawns (peeled and devined)
- 700 g cooked linguine
- 140 g butter (I used Kerrygold)
- 3 cloves garlic (peeled and thinly sliced)
- 1 chili (remove seeds and chop finely)
- 30 g fresh parsley (chop finely)
- 2 lemon (just the zest)
- 1.5 lemons (juiced)
- 1 tsp garlic powder
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
Instructions
- 1
Peeled and devein the prawns.
- 2
Follow the packaging cooking directions to cook the linguine pasta. Once the linguine has cook to the texture you like, immediately drain the water and quickly rinse under cold water and drain. Drizzle some olive oil on the pasta and mix it up evenly. This will stop the pasta stick together. Leave it aside.
- 3
Gently heat up butter in a skillet or deep frying pan at low-medium heat.
- 4
Add garlic and chili into step 3 and gently fry the garlic until it starts to turn a light golden colour.
- 5
Add prawns into step 4 and once the prawns start changing their colour to pink then add the garlic powder, lemon juice, zest and pasta.
- 6
Cook the pasta for a further 2 minutes and mix evenly with all the ingredients.
- 7
Add parsley and mix evenly, season with salt and pepper. Ready to serve!