Lemon Chilli Linguine with Prawns À La Kochdorf
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g linuine
- 400 g shrimp (s), ready to cook
- 1 chilli pepper (s)
- 4 clove (s) garlic
- 500 ml cooking cream
- 1 lemon (s)
- 1 bunch parsley
- 5 tablespoon olive oil
- 50 g parmesan, freshly rated
Print Recipe
Pin Recipe Instructions
- Cut or chop the chilli, garlic and parsley into small pieces. Then wash the lemon with hot water, dry it and rub the lemon peel off. A kitchen grater or rasp is best for this. When rubbing the lemon peel, always make sure that you only rub the lemon peel very thinly so that the white skin of the lemon remains untouched, which tastes very bitter. Then cut the lemon in half and squeeze out the juice.
- Fry the prawns in a little hot olive oil together with the chilli and garlic for approx. 5 minutes, remove the prawns from the pan, set aside and deglaze the roasting with the cooking cream.
- In the meantime, cook the pasta in plenty of salted water in a saucepan according to the instructions on the packet.
- Add lemon zest and lemon juice to the sauce and season the sauce with salt and pepper. Simmer briefly and add the chopped parsley and prawns. If the sauce thickens too much, you can add some of the pasta water.
- Finally, drain the pasta and mix in.
- Arrange and sprinkle with grated Parmesan cheese as desired.
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