Gremolata prawn pasta
Plump juicy prawns, pesto-style Italian parsley and lemon sauce 'gremolata' are perfect partners when teamed with pasta
- Prep: 10 mins
Cook: 10 mins
- Serves 2
- Easy
Ingredients
- 175g tagliatelle
- 1 large garlic clove
- zest 1 lemon and juice ½
- small bunch parsley
- large handful rocket
- 50ml extra-virgin olive oil, plus a splash extra for frying
- knob of butter
- 200g peeled raw prawns
- good pinch chilli flakes
Method
-
Cook the pasta in a large pan of salted
boiling water following pack instructions
until al dente.
-
Meanwhile, make the gremolata.
In a food processor (or by hand), finely
chop the garlic with the zest, parsley
(include the stalks) and rocket. Season
generously, add the oil and lemon juice,
and mix to make a juicy paste. Set aside.
-
Melt the knob of butter with a small
splash of oil in a frying pan, add the
prawns and fry quickly on each side.
Add the chilli flakes and cook for 1 min
or so more until the prawns are cooked.
-
Drain the pasta and return to the
pan. Add the gremolata and the chilli
prawns, toss well to coat and check the
seasoning. Divide
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