Pasta with lemon butter prawns
By Good Food
Inject a touch of indulgence into your everyday pasta by adding big juicy prawns
Plus 15 mins to infuse
- Serves 4
Nutrition per serving
- 100g butter
- zest 3 lemons
- 200g large raw prawns, shelled
- 350g tagliatelle
- 100g bag rocket
TipTry 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.
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.
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.