Lemon & Garlic Prawns with Pasta
This Lemon & Garlic Prawns with Pasta dish has so many advantages, you can make it as spicy or as mild as you like by adjusting the chilli flakes in the recipe. I personally, don’t particularly like my dishes too hot,I like to taste the other flavours of the dish, especially this one as the Prawns have really subtle flavour which is enhanced by the lemon juice. So I just need a little background heat.
Lemon & Garlic Prawns with Pasta
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 340 g spaghetti or linguine
- 3 tablespoons olive oil
- 500 g Prawns Large raw ones, peeled and deveined
- Pinch of salt
- Twist or two of freshly ground black pepper
- 2 cloves garlic finely chopped
- ¼ teaspoon Chilli flakes or more to taste
- 1 ½ tablespoons freshly grated lemon zest
- 240 ml white wine
- 60 ml fresh lemon juice that’s about 1 medium sized lemon
- 60 g Parmesan cheese freshly grated
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- I can’t stress this strongly enough, it’s most important you gather all your ingredients together before you start cooking, this applies to both cooking and baking. There’s nothing more annoying than having to go searching for something only to find on your return something's boiled over or worse still, burnt.
- Now get the water on and boiling ready for the pasta, once boiling add the salt and then the pasta, Please read my note at he end regarding the cooking times of pasta. Before you drain it take just under half a teacup full of the cooking water and set aside.
- In the meantime heat a couple of tablespoon of the oil in a large frying on a medium heat, you don’t want it too hot. Now you can add the Prawns, try to get them in a single layer in the pan, this way they will cook evenly. Sprinkle with the salt and pepper.
- Cook for just a couple of minutes then turn the shrimp over and add the remaining tablespoon of oil, the garlic, and the chilli flakes. Stir constantly for 1 to 2 minutes.
- Add the lemon zest and white wine to the pan, stir and let the liquid recuce a little then add the lemon juice.
- Put the drained pasta in a large serving bowl and add the cooking water you reserved earlier then pour in the Prawns and sauce from the frying pan and top with the parmesan. You can if you wish also garnish with either toasted pine nuts or slivered almonds.
Over the years I’ve cooked a lot of pasta and the one thing I found was the cooking directions on the packets of dried pasta was never correct, it’s only a guideline. I usually check mine after 5 minutes then keep a close eye on it, or otherwise I finish up with one wet soggy mess. I know chefs always tell you it should be this and it should be that, but everyone has their own preference when it come to how the cooked pasta should be. You cook your’s exactly how the family like it.
You might also like my
Prawn, Mango & Avocado Salad
Category: Cuisine, Fish, Main Courses, Mediterranean, Pasta, Recipes, Teatime Treats, Snacks, Party Food
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[…] Lemon & Garlic Prawns with Pasta […]
Hello Adrian, Thanks for commenting, I’m very pleased you enjoyed it.
Very clear, easy to follow recipe. Makes a simple and delicious dinner.