Summary

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

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Instructions

1. Cook the pasta in salted water according to the instructions on the packet.
2. Roast the pine nuts until golden brown in the pan, then set aside.
3. 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.
4. 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 !!
5. 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.
6. When the pasta is drained, mix with the sauce and the pine nuts, then serve with the prawns or on top of the pasta.
7. Then we take the basil leaves, leave them whole or cut them into strips and use them to garnish the plate.