Serves: 1

Shrimp Scampi with Lemon Linguine

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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
  • Salt
  • Freshly ground black pepper
  • 225g/8oz raw tiger prawns (shelled)
  • 1 small bunch parsley (finely chopped)
  1. Bring a large pan of salted water to the boil and then add the linguine.
  2. Cook at a rolling boil for about 10 minutes until it is tender but still remains some bite (al dente).
  3. Drain well.
  4. While the pasta is cooking, heat the olive oil in a large frying pan.
  5. Add the crushed garlic and cook for about 1 - 2 minutes until softened. Do not allow to brown.
  6. 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.
  7. Add the tiger prawns adn cook for about 1 minute and then turn them - the cooked side should have turned pink.
  8. Cook for 1 minute on the other side. Do not leave for too long or the prawns will lose their tenderness and become tough.
  9. 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.
  10. 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.