Linguine with prawns, lemon and parsley
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Francesco Mazzei serves up one of his favourite southern Italian dishes, linguine with prawns, lemon and parsley. Perfect for a quick after work dinner, this delicious pasta can be made in just twenty minutes. This recipe is taken from Francesco Mazzei's book, Southern Italian Cooking (Penguin Random House, November 2015).
First published in 2015
Ingredients
Metric
Imperial
Linguine with prawns, lemon and parsley
- 320g of linguine
- 1 garlic clove, thinly sliced
- 1 red chilli, sliced
- 3 tbsp of extra virgin olive oil
- 500g of tiger prawns, raw, peeled and roughly chopped
- 1/2 lemon, zest only
- 50g of flat-leaf parsley, roughly chopped
SAVE RECIPE
Method
1
Bring a pan of salted water to the boil, add the linguine and cook for 3 minutes less than advised on the packet. Drain the pasta, reserving 100ml of the water
- 320g of linguine
2
Put the garlic and chilli into a saucepan with 2 tablespoons of the olive oil and fry until the garlic is golden brown
- 1 red chilli, sliced
- 1 garlic clove, thinly sliced
- 2 tbsp of extra virgin olive oil
3
Pour the reserved 100ml of water into the pan of garlic, add the linguine and cook for 3 minutes
4
When there are just 30 seconds of the cooking time left, add the prawns and quickly stir them through, then take the pan off the heat and add the lemon zest, parsley and remaining tablespoon of olive oil until you have a creamy sauce. The heat from the pan will cook the prawns in seconds. Transfer to a heated serving dish and serve immediately
- 1/2 lemon, zest only
- 500g of tiger prawns, raw, peeled and roughly chopped
- 1 tbsp of extra virgin olive oil
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