November 27, 2009 by ronfluff
Alright, it’s a posh Italian title, but it’s basically pasta, prawns and a silky carbonara-type lemon sauce. More importantly, it’s super quick and easy to make, and it’s really really tasty!
I reckon it took me about 15 minutes to throw together. If you’ve got prawns that are pre-cooked, that’s OK, and if you wanted to you could happily substitute them for chicken or pork, or leave them out altogether for an even quicker meal.
I added courgette strips and experimented a bit with how to cut them. In the end it comes down to time. You can use coarsely a speed peeler and get strips which you then slice into linguini sized lines. Alternatively, to save a few minutes, you can simply grate the courgette, trying to get the longest strips you can. I think it’s worth just squeezing a bit of the water out of these strips though, otherwise they tend to stick together a bit. Perhaps coating them in a tiny bit of olive oil might help this also? Ideas?
The egg yolk gives a richness to the sauce and cooks with the heat from the pan (a la carbonara) but isn’t essential.
So go on, crack a nice bottle of white, stick a candle on the table and impress the other half. Then get them to do the washing up….
Linguini Gamberi al Limone Cremoso
- 200g linguini (spaghetti’s OK too, of course!)
- 3 1/2 tbs creme fraiche (I used half fat, as I’m healthy – yeah)
- 1 courgette, cut/grated into strips (see above)
- Juice and zest of 1 lemon
- 200g raw king prawns
- 1/2 tsp dried chilli flakes
- 1 egg yolk
- A handful of grated Italian cheese, such as parmesan, pecorino or gran padano
- Salt & freshly ground pepper
- Olive oil
- Get a large pan of water on the boil and season heavily with salt.
- Check the timing instructions on the pasta and get it cooking in the water.
- Place the egg yolk, creme fraiche, cheese, and plenty of black pepper into a bowl and combine. Then mix in half of the lemon juice and half of the zest.
- When the pasta has only 5 minutes to go, heat a glug of olive oil in a hot frying ban and saute the prawns. They should only take a minute or so on each side. Season them with salt and pepper and the chilli flakes as you go, and watch for them to turn pink.
- Add the courgette strips and the rest of the lemon zest to the pan and cook for a further 30 seconds.
- Using tongs or a spaghetti spoon, remove the pasta from the water (it should still have a little bit of bite to it) and add straight to the pan. Add a little bit of the salty water and the remaining lemon juice to loosen up the pasta and mix well with the contents of the pan.
- Take the pan off the heat. As soon as the sizzling has stopped add the creme fraiche mixture and shake it into the pasta and prawns. There should be no lumps, so stir very gently if necessary.
- Serve immediately – yum!