Lemon Prawn Linguine

If you’re a fan of lemons, then you’ll love this light and flavourful lemon pasta. It also has prawns in it which gives the dish a nice, rich, seafood flavour.

To make our pasta, we have used Pasta Reggia Linguine, provided to us by one of our partners, ADK General Trading. This a high-quality pasta that does not taste doughy and bland at all. It is very simple to prepare and does not take too long to cook as well. Pasta Reggia Linguine has a nice texture when cooked and holds the sauce well.

You can use the Gannamart App to get Pasta Reggia Linguine or get in touch with ADK General Trading on their Viber hotline 736-3663.

Serving size: 3-4

Ingredients:

For the pasta

• 5 cups water
• 1 tsp salt
• 250g uncooked Pasta Reggia Linguine (½ packet)
• 1 tbsp olive oil

For the sauce

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 6 minced garlic cloves
• 1 small finely diced onion
• 1 tsp chilli flakes
• ½ tsp dried oregano
• 320g small prawns (defrosted and deveined)  
• 2 tbsp lemon juice
• ¼ tsp lemon zest
• 200ml heavy cream
• ½ tsp salt
• ½ tsp ground black pepper
• 1/3 cup roughly chopped fresh parsley leaves
• 1/3 cup shredded red cheddar cheese

Instructions:

1. To start off, add 5 cups water to a large pot, along with 1 tsp salt and bring to a boil.
2. Once the water boils (fast bubbles will form on the surface of the water), add in 250g uncooked Pasta Reggia Linguine and cook for 6-7 minutes or until it is al dente (until the pasta becomes soft but has a slight firmness when you bite into it). This means just 1 minute before the pasta is fully cooked.
3. Drain the pasta (save 1/3 cup pasta water for the sauce) and add to a large bowl. Then, mix in 1 tbsp olive oil to make sure it doesn’t stick together.
4. Next, heat up a pan on medium heat and add in 1 tbsp olive oil and 1 tbsp unsalted butter. When the butter has fully melted, add 6 minced garlic cloves, 1 small finely diced onion, 1 tsp chilli flakes and ½ tsp dried oregano. Sauté for 3-4 minutes at medium-low heat until the onions are soft and lightly golden in colour.
5. Then, add 320g small prawns to the pan. Cook the prawns until they turn from grey to orange and white in colour. This took us around 3-4 minutes.
6. Remove the cooked prawns from the pan to a plate. Then, add 2 tbsp lemon juice and ¼ tsp lemon zest to the pan and mix well with the any leftover onion and garlic bits in the pan.  
7. Then, add 200ml heavy cream, the 1/3 cup pasta water that was set aside earlier, ½ tsp salt and ½ tsp ground black pepper. Stir and let the cream cook on medium heat for 4 minutes or until everything is well combined and fragrant.
8. Add the cooked prawns back into the sauce and let it cook for another minute. Then, add the cooked pasta and 1/3 cup roughly chopped fresh parsley leaves and mix well.
9. Cook for another minute. Then, add the 1/3 cup shredded red cheddar cheese and give it a final mix to slightly melt the cheese. The pasta is now ready to serve!