We do eat rather a lot of pasta and it was lovely to try this new recipe. It’s a hearty affair but not heavy: zesty lemon juice and plump prawns combine beautifully and are splendidly complemented by lots of lovely garlic and the gentle kick of chilli. A great family supper dish – we will be adding this to our ‘regulars’ list. Just yummy!
What you need…
Pasta of your choice: I prefer gluten-free, just because it’s lighter on the old tummy and doesn’t cause bloating
300g raw king prawns, shelled
80ml virgin olive oil
1 dried chilli, finely sliced
4 garlic cloves, chopped
Zest of 2 lemons, grated
Juice of 1 lemon
Large handful of parsley, chopped
(The image also shows scallops – there were a few left in the freezer so I just chucked them in – worked really well, but not necessary)
What to do…
Bring to the boil a large saucepan of salted water and then add your pasta and cook according to the packet instructions. Mine takes about 12 minutes, which was about perfect to cook the delicious sauce.
In a deep frying pan, heat a glug out of the 80ml olive oil and chuck in the prawns, stirring for a couple for a minutes or so or until they are just starting to turn pink.
Tip in the rest of the oil, chilli, garlic, lemon zest and juice, stirring to ensure that the prawns are all drenched in the lemony oil.
Drain the pasta and then add to the prawn and lemon sauce. Toss so that the sauce evenly coats all the pasta. Serve in pasta bowls and sprinkle lavishly with parsley, a good grind of black pepper and accompany with a lovely glass of wine – red for me!
Really easy and quick