Prawn Linguine with Lemon and Pepper

    Prawn Linguine with Lemon and Pepper


    1414 people made this

    This is an amazingly easy pasta to throw together and the taste is wonderful. Prawns, lemon and garlic suit pasta perfectly.

    Serves: 4 

    • 250g linguine
    • 1 tablespoon olive oil
    • 6 cloves garlic, minced
    • 1/2 cup (125ml) chicken stock
    • 1/4 cup (65ml) white wine
    • 1 lemon, juiced
    • 1/2 teaspoon lemon zest
    • 1 pinch salt to taste
    • 2 teaspoons freshly ground black pepper
    • 500g fresh prawns, peeled and deveined
    • 65g butter
    • 3 tablespoons chopped fresh parsley
    • 1 tablespoon chopped fresh basil

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Bring a large pot of lightly salted water to a boil. Add linguine and cook for 9 to 13 minutes or until al dente; drain.
    2. Heat oil in a large saucepan over medium heat and saute garlic about 1 minute. Mix in chicken stock, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
    3. Mix prawns, butter, parsley and basil into the saucepan. Cook 2 to 3 minutes, until prawns are opaque. Stir in the cooked linguine and continue cooking 2 minutes, until well coated.

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