Lemony Prawn Linguine
Lighten up some linguine with zesty lemon and fresh prawns.
- 175g/6oz linguine (dry weight)
- 1 tsp olive oil
- 2 cloves garlic (crushed)
- 2 lemons (juice of)
- 150ml/¼ pint dry white wine
- Freshly ground black pepper
- 225g/8oz raw tiger prawns (shelled)
- 1 small bunch parsley (finely chopped)
- Bring a large pan of salted water to the boil and then add the linguine.
- Cook at a rolling boil for about 10 minutes until it is tender but still remains some bite (al dente).
- Drain well.
- While the pasta is cooking, heat the olive oil in a large frying pan.
- Add the crushed garlic and cook for about 1 - 2 minutes until softened. Do not allow to brown.
- Pour in the lemon juice and white wine and cook over a medium heat for about 5 minutes to concentrate the flavours and reduce the liquid a little.
- Add the tiger prawns adn cook for about 1 minute and then turn them - the cooked side should have turned pink.
- Cook for 1 minute on the other side. Do not leave for too long or the prawns will lose their tenderness and become tough.
- Add the parsley and seasoning to taste, then fold in the drained linguine, tossing it gently in the lemony liquid so that all of the strands are well coated.
- Divide between 2 serving plates.
TOP TIP: You could use crab meat or even lobster if you are feeling adventurous. A cheaper alternative would be to substitute a packet of frozen fruits de mer, which have been thouroughly defrosted. Add to the lemony sauce with their liquid for a more intense seafood flavour.