Gremolata prawn pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Plump juicy prawns, pesto-style Italian parsley and lemon sauce 'gremolata' are perfect partners when teamed with pasta
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 prawn
- good pinch chilli flakes
Method
- STEP 1
Cook the pasta in a large pan of salted boiling water following pack instructions until al dente.
- STEP 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.
- STEP 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.
- STEP 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
