Linguine with Prawns and Lemon Oil

Use fresh or frozen king prawns in this light and lemony linguine.

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

For the lemon oil

120ml extra-virgin olive oil
1 lemon, zested

For the pasta

450g linguine pasta
2 tbsp olive oil
2 shallots, diced
2 garlic cloves, minced
450g frozen prawns
60ml lemon juice (about 2 lemons)
1 lemon, zested
1 tsp salt
1/2 tsp freshly ground black pepper
85g rocket
4 tbsp chopped fresh flat-leaf parsley
1) For the lemon oil: Combine the olive oil and the lemon zest in a small bowl and reserve.

2) For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 240ml of the cooking liquid.

3) Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the prawns and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the rocket. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

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