10 ounces Linguini pasta
10-12 large prawns (shrimps)
4 garlic cloves
1/3 bunch of Italian parsley
1 cup of white wine
½ cup Parmesan cheese
3 tbsp butter
4 tbsp olive oil
Salt and Pepper
Fill a large pot of water and bring to the boil. Add salt once boiling.
Wash, remove stalks and chop the parsley finely; put to the side
Remove the stalk from the chili, split in half, and scrape away the seeds. Slice lengthwise in two or three pieces, then chop finely; put to the side. Make sure your prawns (shrimps) are deveined and cleaned.
Place a large pan on high heat, add olive oil, chili and mince or grate the garlic. Lightly sweat for 30 seconds, add the prawns and caramelize each side. Deglaze with white wine, add grated zest of one whole lemon. Season with salt and pepper. Turn heat to very low.
Place your linguine pasta into the water. I used soft fresh pasta that only takes 4 minutes. Cook one less minute as it will finish the last minute in the pan.
Add Parmesan cheese to your prawns (shrimps), add the butter and mix well until butter is melted. Add the chopped parsley, mix or toss until evenly distributed and serve immediately. Arrange the prawns on the outside of the pasta.
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