Lemon Linguine with Prawns, Garlic and Parsley
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta, (linuine)
- 2 small lemon (s), (untreated)
- 4 cloves garlic
- 1 bunch parsley
- salt and pepper
- 4 tablespoon olive oil
- 2 handfuls shrimp (s), raw in the shell (fresh or frozen)
Print Recipe
Pin Recipe Instructions
- Wash the lemons well and rub off the zest. Then squeeze out the juice and add the zest to the juice. Wash and chop the parsley, clean the garlic.
- Then cook the linguine in salted water according to the instructions on the package and at the end catch a ladle of the cooking water.
- While the linguine is cooking, fry the prawns in a non-stick pan for a few minutes with 2 tablespoons of the olive oil and then add the lemon juice and zest. Immediately set the temperature to the lowest level and continue to cook.
- Meanwhile, press the garlic cloves into the pan and add the parsley. Season to taste with salt and pepper. At the end add the ladle with the cooking water. Remove the pan from the heat and toss the linguine in it and mix with 2 tablespoons of olive oil. Serve hot right away!
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