Lemon – Linguine with Prawns
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g shrimp (s), fresh or frozen (amount as desired)
- 40 g pine nuts
- 2 lemon (s), untreated, (-3 St) to grate and squeeze (3 tablespoons juice)
- 1 ½ teaspoon salt, (if available, sea salt)
- 3 clove (s) garlic
- 7 tablespoon olive oil
- 50 ml vegetable stock
- 300 g pasta, linuine (or spahetti)
- 10 basil leaves, for garnish
- Pepper, freshly ground black from the mill
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water according to the instructions on the packet.
- Roast the pine nuts until golden brown in the pan, then set aside.
- Wash lemons with hot water. Thinly rub the peel of two lemons and squeeze out 3 tablespoons of juice. Mix 1/4 of the grated zest with 1 tablespoon of salt and set aside.
- Finely chop the cloves of garlic, mix with 4 tablespoons of olive oil, 50 ml of vegetable stock, salt, pepper (freshly ground) and the rest of the lemon zest and juice. This is our sauce !!
- Rinse the prawns in cold water and pat dry. Pepper the prawns a little as required, sprinkle with the lemon salt and fry the rest about 3 tablespoons olive oil.
- When the pasta is drained, mix with the sauce and the pine nuts, then serve with the prawns or on top of the pasta.
- Then we take the basil leaves, leave them whole or cut them into strips and use them to garnish the plate.
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