|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Linguine with prawns, lemon and parsley

by
Francesco Mazzei
Linguine with prawns, lemon and parsley

PT20M

Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

Linguine with prawns, lemon and parsley

print recipe
shopping List

Method

print 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
2
Put the garlic and chilli into a saucepan with 2 tablespoons of the olive oil and fry until the garlic is golden brown
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
Share recipe
Francesco Mazzei
Francesco Mazzei

Francesco Mazzei reminds us why we fell in love with Italian food in the first place, conjuring soulful dishes that put flavour first.

NAVIGATE

© Great British Chefs 2021