Pasta with lemon butter prawns
Inject a touch of indulgence into your everyday pasta by adding big juicy prawns
- Prep: 5 mins
Cook: 10 mins
Plus 15 mins to infuse
- Serves 4
- Easy
Ingredients
- 100g butter
- zest 3 lemons
- 200g large raw prawns, shelled
- 350g tagliatelle
- 100g bag rocket
Try it with rice
CREAMY PRAWN RISOTTO Cook the prawns as
above. Heat 2 tbsp oil and fry 1 chopped onion
until soft. Pour in 300g risotto rice and cook for
1 min, stirring all the time. Pour in 1 large glass wine
and stir until absorbed. Add 800ml stock, bring to
the boil, stir, cover and cook for 15 mins. Once
cooked, stir through the lemon butter and prawns.
Method
-
Melt the butter, then add the zest and infuse
for about 15 mins. Add a little of the butter
to a pan, then fry the prawns for 2-3 mins.
-
Meanwhile, boil the tagliatelle according to
pack instructions. Drain, return to the pan,
then add the butter, prawns and rocket. Toss
together, season and serve immediately.
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