The Holiday Diaries:Lemon and Prawn pasta

Yay! Finally I will be sharing with you guys one of my absolute favourtie recipes! This is SOOOOO simple to make and only takes a few minutes. I am the biggest lover of seafood and prawn happens to be one of my favourite, but feel free to switch the recipe up a bit and add mussels instead if you like.

*This recipe was just enough for 2 servings so multiply it as need be.

Ingredients

1 package of peeled and de-veined prawn meat (this should be more or less 1/2 kilo or 1 1/4 pounds)

1/2 package of linguine pasta

4 tbsp oil

3 tbsp salted butter

3 minced cloves of garlic

1 tsbp of freshly squeezed lemon juice

2 tsbp of chopped fresh basil (optional)

2 tsbp of chopped fresh parsley (garnish)

Salt and Pepper to taste

 

 

Directions

  1. Cook the pasta as per directions on the packaging. Different brands of pasta vary in their cooking time so be sure to make a note of it.
  2.  Drain the pasta and toss 1 tbsp of oil through the pasta to prevent the pasta from sticking together
  3. In a deep pot on a medium high heat, heat the remaining 3 tbsp of oil and butter.
  4. Once the butter has melted, add the prawn meat and allow to cook for about 2-4 minutes.
  5. Add the garlic and lemon juice and cook for a further 2 minutes to allow the prawns to absorb the flavours and gain some great colour.
  6. Add the drained pasta and basil to the pot and toss together. Allow the pasta to become coated in the sauce.
  7. Garnish with the fresh parsley and serve.

 

If you want to make it a little bit more luxurious, you can add a sprinkle of parmesan cheese for some extra flavour.

Hope you enjoy!

 

 

 

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s