Gremolata prawn pasta

Gremolata prawn pasta

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(5 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
625
protein
27g
carbs
62g
fat
30g
saturates
5g
fibre
4g
sugar
3g
salt
1.6g

Ingredients

  • 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

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Method

  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

Recipe from Good Food magazine, September 2012

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Comments

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car0lyn76's picture
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Very fresh summery feeling dish that has become a regular feature in our house. We use juice of one whole lemon and a really good pinch of chilli flakes for a kick of heat. And less olive oil! Super easy for after work. We recommend it 😃

cassieglitz's picture
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Really nice, would recommend

loui2812's picture

Tried this at the weekend I also put pine nuts in. I think next time I would put a bit more chilli in to add a bit of spice.

philinbrighton's picture
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Nice, fresh, quick pasta dish. I added less lemon because my boyfriend's not a fan and also added some toasted pinenuts and served with parmesane. will make again.

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