Special Prawn Pasta
Indulge in a decadent seafood experience with this luscious prawn linguine recipe. Succulent tiger prawns are sautéed in garlicky, buttery goodness, then deglazed with white wine and finished with a squeeze of zesty lemon juice. Tossed with perfectly cooked linguine and a sprinkling of fresh parsley, this dish is a delightful celebration of flavors that is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 200g linguine or spaghetti
- 25g butter
- 200g raw peeled prawns , preferably tiger prawns
- 1 garlic clove , crushed
- 100ml white wine
- squeeze lemon juice
- small handful flatleaf parsley , roughly chopped
Instructions
- Cook the pasta in a large pan of boiling, salted water according to pack instructions. Meanwhile, heat a small knob of the butter in a frying pan. When it starts to sizzle, add the prawns and fry for 1 min until they start to change colour. Add the garlic and sizzle for 1 min more, splash in the wine, then bring to the boil. Swirl in the rest of the butter, season with salt and pepper and a squeeze of lemon juice, then stir in the chopped parsley.
- When the pasta is just cooked, drain and toss through the prawns. Divide the pasta between 2 bowls, pour over any excess sauce and serve straightaway.
Cook Time
20M
Prep Time
PT5M
Yield
Easily halved or doubled
Nutrition
- Calories: 548 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 75 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 0.94 milligram of sodium
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