Lemon and prawn linguine is a refined seafood first course, very easy to prepare.
The prawns, resembling large shrimp, with their lean flesh and delicate flavor, are perfect for preparing first courses that are appetizing and rich in taste. The combination of seafood with the acidic taste of lemon and the freshness of parsley makes this dish particularly appreciated and perfect for festive days, for an occasion, or even for a tasty lunch or dinner.
Read how to make lemon and prawn linguine with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 – 6 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz linguine
- 1.3 lbs prawns
- 1 shallot
- 1 lemon (organic)
- 3 tbsps butter
- parsley (chopped)
- extra virgin olive oil
- salt
Preparation of Lemon and Prawn Linguine
Clean the prawns by removing the head and shell, then, by gently slitting the back with a small knife, remove the intestine.
Rinse them under cold running water and set them aside.
Bring a large pot of water to a boil for cooking the pasta.Wash the lemon, dry it, and use a zester to remove the yellow peel, then squeeze the juice.
Chop the shallot and let it brown in a large pan where you have melted the butter with a few tablespoons of extra virgin olive oil.
Add the prawns, let them season for a few minutes, stirring gently, adjust the salt, and deglaze with lemon juice.Meanwhile, cook the pasta al dente, remembering to salt the cooking water.
Drain it and add it to the sauce, stirring gently to let it absorb the flavor.
Serve your lemon and prawn linguine immediately, completing to taste with lemon zest and a bit of chopped parsley.
Notes
Visit the collection of Seafood First Courses for Christmas Eve with many easy, tasty, and rich ideas: you can find it by clicking HERE.
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