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Ingredients
Method
- 200g linguine
- 3 garlic cloves, finely chopped
- 50g salted butter
- 175g king prawns, shelled and halved lengthways
- Zest of 1 lemon, then cut the lemon into wedges
- Parsley, chopped
- Cook the pasta in salted boiling water until al dente. Meanwhile, gently cook the garlic in the butter until very soft, before adding the prawns and cooking until just pink. Remove from the heat, and stir in some seasoning and the zest.
- Toss the drained linguine into the prawns, stir in the parsley, and gently mix. Divide between two bowls, and serve with the lemon wedges and a grind of pepper.
10 mins
2 serving
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