Gremolata prawn pasta

Plump juicy prawns, pesto-style Italian parsley and lemon sauce ‘gremolata’ are perfect partners when teamed with pasta

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 625
  • fat 30g
  • saturates 5g
  • carbs 62g
  • sugars 3g
  • fibre 4g
  • protein 27g
  • salt 1.6g


  • 175g tagliatelle
  • 1 large garlic clove
  • zest 1 lemon and juice ½
  • small bunch parsley
  • large handful rocket
  • 50ml extra-virgin olive oil, plus a splash extra for frying
  • knob of butter
  • 200g peeled raw prawns
  • good pinch chilli flakes


  1. Cook the pasta in a large pan of salted boiling water following pack instructions until al dente.

  2. Meanwhile, make the gremolata. In a food processor (or by hand), finely chop the garlic with the zest, parsley (include the stalks) and rocket. Season generously, add the oil and lemon juice, and mix to make a juicy paste. Set aside.

  3. Melt the knob of butter with a small splash of oil in a frying pan, add the prawns and fry quickly on each side. Add the chilli flakes and cook for 1 min or so more until the prawns are cooked.

  4. Drain the pasta and return to the pan. Add the gremolata and the chilli prawns, toss well to coat and check the seasoning. Divide

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