Linguine with Prawns and Lemon Oil

Use fresh or frozen king prawns in this light and lemony linguine.
  • For the lemon oil
  • 120ml extra-virgin olive oil
  • 1 lemon, zested
  • For the pasta
  • 450g linguine pasta
  • 2 tbsp olive oil
  • 2 shallots, diced
  • 2 garlic cloves, minced
  • 450g frozen prawns
  • 60ml lemon juice (about 2 lemons)
  • 1 lemon, zested
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 85g rocket
  • 4 tbsp chopped fresh flat-leaf parsley
1) For the lemon oil: Combine the olive oil and the lemon zest in a small bowl and reserve.

2) For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 240ml of the cooking liquid.

3) Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the prawns and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the rocket. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

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