Linguine with prawns, lemon and parsley

Francesco Mazzei

Main
easy
Serves 4
20 minutes

PT20M

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

Discover more:

Share recipe

Related recipes

Charred mackerel with tomato ceviche

by Robert Thompson

South Indian-style stir fry of leftover turkey with curried yoghurt

by Vivek Singh

Apple muffins

by Shaun Rankin

Roast tomato and spring onion risotto with seared tuna

by Adam Gray

Avocado and citrus salad

by Bruno Loubet

Ingredients

print recipe

shopping List

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

print recipe

shopping List

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

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

Pour the reserved 100ml of water into the pan of garlic, add the linguine and cook for 3 minutes

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