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Pasta with lemon butter prawns

Inject a touch of indulgence into your everyday pasta by adding big juicy prawns

  • Prep: 5 mins
    Cook: 10 mins
    Plus 15 mins to infuse
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 531
  • Carbohydrates 68
  • Saturated Fat 13
  • Sugar 1
  • Protein 20
  • Fat 22
  • Fibre 3
  • Salt 0.65

Nutrition per serving

  • Calories 531
  • Carbohydrates 68
  • Saturated Fat 13
  • Sugar 1
  • Protein 20
  • Fat 22
  • Fibre 3
  • Salt 0.65

Ingredients

  • 100g butter
  • zest 3 lemons
  • 200g large raw prawns, shelled
  • 350g tagliatelle
  • 100g bag rocket

Tip

Try it with rice
CREAMY PRAWN RISOTTO Cook the prawns as above. Heat 2 tbsp oil and fry 1 chopped onion until soft. Pour in 300g risotto rice and cook for 1 min, stirring all the time. Pour in 1 large glass wine and stir until absorbed. Add 800ml stock, bring to the boil, stir, cover and cook for 15 mins. Once cooked, stir through the lemon butter and prawns.

Method

  1. Melt the butter, then add the zest and infuse for about 15 mins. Add a little of the butter to a pan, then fry the prawns for 2-3 mins.

  2. Meanwhile, boil the tagliatelle according to pack instructions. Drain, return to the pan, then add the butter, prawns and rocket. Toss together, season and serve immediately.

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