Spaghetti with Prawns and Lemon Oil

Spaghetti with Prawns and Lemon Oil

A different pasta instead of the usual aglio olio, vongole, or bolognese.

This pasta is all about lemons, yet well balanced and trust me you will love it.

You can replace prawns with chicken thigh or breast. Add basil to the pasta.

Ingredients: Serves 4

For the lemon oil:
1/2 cup extra-virgin olive oil
1 lemon, zested

For the pasta:
450g spaghetti pasta (you can use linguine)
2 tablespoons olive oil
2 shallots, diced
4 garlic cloves, minced
400g shrimp (fresh or frozen is ok)
2 lemons, juiced
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
100g spinach or arugula
60g cherry tomatoes
1/4 cup chopped fresh cilantro

For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and put aside.

For the pasta:
1. 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 1 cup of the cooking liquid.

2. While the pasta is cooking, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes.

3. Add the lemon juice, lemon zest,pepper. Toss to combine.

4. Turn off the heat and add the pasta. Add the tomatoes (or the spinach or arugula u are using).

5. Add the chopped cilantro and the lemon oil together with the zest to the pasta. Add some of the cooking water to desired consistency (not necc if the consistency is good for you).

6. Toss to combine. Serve immediately.

7. You can add shaved parmesan cheese.


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