- 100g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- zest 3 lemons
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 200g large raw prawns, shelled
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 350g tagliatelle
- 100g bag rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
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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.
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.