Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Ingredients
For the pasta:
400 grams of linguine
1 tablespoon of salt for cooking water
For the prawns:
500g raw peeled prawns (keeping the queue if desired)
2 tablespoons of the olive oil
3 minced garlic cloves
1 teaspoon of smoked paprika
1 pinch of cayenne pepper (optional)
Salt and pepper to taste
Pour the sauce:
2 tablespoons of butter.
The juice of a lemon
The zest of a lemon
1/2 cup water for cooking pasta
2 tablespoons chopped fresh parsley
Instructions
1. Cooking the pasta
Boiling a large pot of salt water. Add the linguine and cook al dente according to package instructions (about 8-10 minutes).
Reserve 1/2 cup of cooking water for pasta before draining them.
2. Preparing the shrimp
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the shrimp, garlic, smoked paprika, salt, pepper and cayenne pepper (if using). Cook the shrimp about 2-3 minutes on each side until pink and slightly golden brown.
Take the shrimp out the pan and reserve them.
3. Making the sauce
In the same frying pan, add the butter and melt it over low heat.
Add lemon juice and zest, then pour the reserved pasta cooking water. Mix well to get a slightly greasy sauce.
4. Putting together the plate
Put the shrimp in the pan with the sauce.
Add the drained linguine and mix well to coat the pasta with sauce.
Adjust the seasoning if necessary (salt, pepper, or a little more lemon).
5. Serve
Spread the pasta and shrimp in plates.
Fresh parsley powder for the finishing touch.
Serve immediately with lemon quarters for those who like a more pronounced taste.
Tips:
For an even more gourmet twist, add grated Parmesan or roasted pine nuts while serving.
This recipe pairs perfectly with a glass of dry white wine.
A simple, tasty and quick dish to prepare for an atmosphere worthy of the best Italian restaurants
