Prawn and Brown Butter Linguine

Charmaine Lu -
  • 350g linguine
  • 50g butter
  • 1 sliced leek
  • 1 crushed garlic clove
  • 250g cold water prawns
  • ½ lemon, zest and juice
  • 10g chopped dill
  • Cook the linguine in salted water until al dente, then drain and reserve 50ml of the cooking water. Meanwhile, melt the butter in a frying pan and cook until it turns a deep golden brown and smells nutty. Add the leek and fry for 8 mins to soften, then tip in the garlic and cook for 1 minute more.
  • Stir in the pasta, prawns, lemon juice and zest, and most of the dill. Stir in the pasta water and mix together, then serve with a sprinkling of dill and some crushed black peppercorns.
15 mins
4 serving