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Ingredients
Method
- 350g linguini
- 50g butter
- 1 sliced leek
- 1 crushed garlic clove
- 250g small peeled prawns
- ½ lemon, zest and juice only
- 10g chopped dill
- Cook the pasta in boiling salted water until al dente. Drain and reserve a cup of cooking water. Meanwhile, heat the butter in a large frying pan until melted and foaming. Cook for 2 mins, stirring regularly, until golden brown and with a nutty fragrance. Add the leek and cook for 8 mins to soften, then stir in the garlic and cook for a minute more.
- Stir the cooked pasta, prawns, lemon juice and zest and most of the dill into the buttery sauce. Add the reserved cooking water and toss everything together until the prawns are piping hot and cooked through. Stir to coat the pasta with the sauce, then serve in bowls topped with more chopped dill and cracked black pepper.
15 mins
4 serving
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