Lemon Pasta with Prawns

    4 hours 25 minutes

    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!

    96 people made this

    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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    Reviews in English (111)


    We have really enjoyed this recipe. It's fast and EXCELLENT. If you use frozen shrimp, make SURE to defrost and pat dry before using in the sauce or else you'll get a pretty watery sauce. Thank you for the great recipe!  -  17 Jun 2009  (Review from Allrecipes USA and Canada)


    I've been making a version of this for years. I got it from Ina Garten (Barefoot Contessa). I use 1/2 cup fresh squeezed lemon juice and a 'glug' of white wine, plus Italian parsley. Make sure you add the garlic only after you add the lemon juice/wine. Otherwise if you saute it with the shrimp, it will burn and there is nothing worse than burned garlic. For the pasta, I have made it with angel hair, regular spaghetti, and linguine and prefer linguine over all the others. It stays separated and doesnt turn into a big pasta glob. I also add several thin slices of lemon and fresh grated parmesan for presentation. It is absolutely one of my favorite dishes to make and only takes a few minutes to cook. It is excellent! Note: dont skip the step of soaking your shrimp in the salt water. It cleans them really well resulting in very fresh tasting shrimp.  -  13 Mar 2011  (Review from Allrecipes USA and Canada)


    So Lemony, so garlicky, so wonderful! I cheated and skipped the brining. I used frozen, raw, peeled & deveined shrimp which the package touted was "prepared with sea salt," so I thought that was good enough! For the sauce, I did cut the butter back a little and only used 1/4 tsp. red pepper flakes (plenty hot for us!). I also added 1/2 tsp. kosher salt. For the lemon juice and zest, it's basically the juice and zest of one lemon. I served this over whole wheat spaghetti. It was excellent and I highly recommend this recipe!  -  02 Jun 2009  (Review from Allrecipes USA and Canada)