Yumm…… we made one of my favourite dinners tonight, Lemon Prawn Linguini. It’s quick, delicious, and couldn’t be more simple to make.
Lemon Prawn Linguini
Linguini (or your pasta of choice)
1 garlic clove
juice of 2 or 3 lemons
zest of 1 lemon
4 tbsp extra-virgin olive oil
3/4 cup grated Parmigiano-Reggiano cheese
8 to 12 prawns, shelled (remove or leave the tails as you prefer)
Start cooking the linguini according to the package directions. While the pasta is boiling,start heating about 1 tbsp olive oil in a pan – this will be for the prawns. In the meantime, make the sauce. Cut a clove of garlic in half and rub it around the inside of your mixing bowl, then discard. The sauce won’t be cooked, so this way you get the flavour without the bitterness of raw garlic pieces. Grate zest from one of the lemons, then juice them all and add to the bowl. Add the oil and whisk until well blended. Then whisk in the zest, cheese and pepper. I don’t actually measure anything when I make this sauce – you can’t really go too far wrong, and you can use more or less lemon juice or cheese depending on your preference.
When the oil is hot, and a few minutes before the linguini will be done, add the prawns to the pan. Cook for 90 seconds, turn, and cook 90 seconds on the other side. If you like, sprinkle some seasoning on the prawns while they’re cooking. We like using Epicure Chili Lime Sansel, a nicely zingy salt-free seasoning.
Drain the linguini and toss with the lemon sauce. Spoon onto shallow bowls or plates and place the prawns on top. Garnish with torn fresh basil, and sprinkle with more cheese if desired.
We had this tonight with one of our favourite salads – spinach, apple, toasted pecans and smoked cheddar. I like mine with ginger-sesame dressing.
When it comes to cooking, we’ve been on an Italian kick lately. We’ve been watching Buddy on “Kitchen Boss”… lots of easy, homey Italian recipes. The other night we made Pasta e Lenticchie – pasta with lentils. You can get the recipe here.
This soup is delicious! And easy to make. We had some parmesan and romano rinds so put them in as the recipe suggests… they never fully melted and had to be removed when the soup was done, but the cheese added a bit of tang and a delicious aroma. We made a double recipe, so there are several more servings in the freezer to look forward to.
A bowl of this soup, topped with shredded parmesan and freshly ground pepper, with a slice of rustic bread and a glass of red wine…. the perfect meal on a blustery February night.