Lemon Pasta with Prawns

    Lemon Pasta with Prawns


    93 people made this

    This is a very elegant prawn pasta. The brining of the prawns takes the longest, but is very easy and improves the taste and texture - try it!

    Serves: 6 

    • 3/4 cup (185g) sea salt
    • 4 litres cold water
    • 1kg peeled and deveined large prawns
    • 500g angel hair pasta
    • 65g unsalted butter
    • 1/4 cup (65ml) olive oil
    • 3 tablespoons minced garlic
    • 1/3 cup (85ml) white wine
    • 1/4 cup (65ml) lemon juice
    • 1/2 teaspoon chilli flakes
    • 1 teaspoon freshly ground black pepper
    • 1/2 cup chopped fresh parsley
    • 1 tablespoon lemon zest

    Preparation:10min  ›  Cook:15min  ›  Extra time:4hours soaking  ›  Ready in:4hours25min 

    1. Dissolve the salt in 4 litres of water in a large pot. Add the prawns and refrigerate 2 to 4 hours. Drain and pat prawns dry with paper towels.
    2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the angel hair pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
    3. Meanwhile melt the butter and olive oil in a large frypan over medium-low heat. Stir in the garlic and cook until softened, 3 to 4 minutes. Add the prawns, white wine, lemon juice and chilli flakes. Cook and stir until the prawns are no longer translucent in the centre, about 6 minutes. Stir in the black pepper, parsley and lemon zest before tossing with the angel hair pasta.

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