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Recipes PASTA AL LIMONE WITH PRAWNS

PASTA AL LIMONE WITH PRAWNS

Prep 10 mins
Cooking 20 mins
Serves 4

Give your everyday menu a little more zest. Made with a shake of our Mediterranean-inspired Greek Lemon & Herb Seasoning, this Pasta al Limone with Grilled Prawns and Lemon & Dill Crumb has double the decadence and loads of flavour.

- WHAT YOU WILL NEED -

  • FOR THE LEMON & DILL CRUMB
  • FOR THE PASTA
  • 1 Tbsp olive oil
  • 1 large lemon, zest and juice
  • 55g breadcrumbs
  • 250ml cream
  • Cape Herb & Spice GREEK LEMON & HERB
  • 85g cold butter, cut into cubes
  • 2 Tbsp dill fronds, roughly chopped
  • 85g finely grated Parmesan (about ¾ cup)
  • Zest of 1 large lemon
  • Cape Herb & Spice GREEK LEMON & HERB
  • FOR THE PRAWNS
  • 320g spaghetti or other long pasta
  • ± 500g raw peeled & cleaned prawns, tail on ; 2 Tbsp olive oil
  • Cape Herb & Spice TALL ATLANTIC SEA SALT GRINDER
  • Cape Herb & Spice GREEK LEMON & HERB

- METHOD -

Recipe tip: This pasta sauce is incredibly simple but relies on emulsification. Take your time adding the butter and parmesan. If you are patient it will be thick, glossy and silky. If you add either in a rush you will not achieve a fabulous consistency. And whatever you do, do not drain your pasta and throw away the pasta cooking liquid. You need plenty for the sauce!

For the crumb:

Heat olive oil in a non-stick frying pan.

Add the breadcrumbs and season with Cape Herb & Spice Greek Lemon & Herb Seasoning, to taste. Cook until the breadcrumbs are lightly golden brown and crunchy. Switch off the heat.

Then add the dill fronds and lemon zest. Mix to combine and then remove it from the hot pan and set it aside in a little bowl for serving.

For the prawns:

Toss prawns, olive oil and plenty of Cape Herb & Spice Greek Lemon & Herb Seasoning in a bowl together.

Heat a griddle pan or braai on high heat and cook prawns for about 30 seconds each side depending on their size.

Remove from the heat and set aside.

For the pasta:

Place the lemon zest and cream in a large pot or buffet casserole and bring it to a gentle simmer.

Whisk in the butter, one tablespoon at a time.

Switch off the heat.

Then cook pasta in a large pot of salted, boiling water. Cook it until its a few minutes shy of al dente. The pasta will continue to cook in the sauce, and do not drain your pasta water.

Switch the heat back onto a gentle simmer for the cream sauce.

Scoop out about 200mls of pasta cooking liquid and whisk into the cream. Then using tongs, transfer the pasta to your cream sauce. Gently toss and mix the pasta through the sauce and slowly start adding the grated Parmesan, one tablespoon a time.

Keep tossing and folding the pasta in the sauce and adding parmesan until everything is glossy and the sauce is clinging to the pasta. Add more pasta water when necessary.

Pour in the lemon juice and season generously with Cape Herb & Spice Greek Lemon & Herb Seasoning.

Divide hot pasta among bowls. Scatter with some lemon and dill crumb.

Top each bowl with a pile of prawns and serve straight away. Enjoy!

 

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/ 

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