Simple Summer Prawn & Lemon Linguine
When you’re not in the mood to cook, but still craving flavour.
This simple summer prawn & lemon linguine is just the dish. Especially during these warm summer nights when the last thing you want to do is to be hangin’ in a hot kitchen. Besides, this slow period between Christmas and New Years should be spent relaxing, feet up, with a Aperol spritz in hand (or whatever you like really).
This pasta dish literally takes 10 minute tops. The flavour of the juicy prawns, tossed through the garlic-y, lemon-y infused butter that coats the linguine is absolutely superb x
INGREDIENTS
(For 2 people)
170g Dry Linguine
2 cloves garlic, minced
45g butter
300g peeled, uncooked prawns
Rind of half a lemon
Handful of flat leaf parsley, roughly chopped
Salt & Pepper
A ladle of reserved pasta water
METHOD
Heat a large fry pan on medium heat and melt the butter until it starts to slightly bubble.
Sauté the minced garlic and lemon rind in the butter until aromatic. In the meantime, put a large pot of water on a high heat and bring it to a boil.
Add the prawns to the butter and cook until the prawns are no longer grey and opaque and turn to a light, pink colour. Season with salt and pepper. Lower the heat, making sure not to over-cook the prawns.
Lightly salt the pot of boiling water and cook the linguine according to the instructions on the packet. While the linguine cooks, reserve a ladle's worth of pasta water.
Once the linguine has been cooked until al-dente, add it to the frying pan with the prawns alongside the reserved pasta water and toss through. Put the fry pan back on a medium heat to cook off the pasta water and there’s a silky, buttery coating on the prawns and the linguine. Season to taste with salt and pepper.
Serve topped with additional chopped parsley and finely grated parmesan (if you so desire).
