This dish takes very little preparation and I also find it a good source of energy on those busier days when you're on the go. The key to success on this dish is all down to the quality of prawns you use. I find a good Irish Dublin Bay/ langoustine works best. Most fish shops will sell them peeled.
Ingredients
- About 30 peeled Irish prawns – they don't have to be large if they are cut back a little
- 400g of linguine or spaghetti
- 100ml of olive or good quality rapeseed oil
- 50g butter
- 2 medium sized red chillies deseeded and finely sliced
- 6 cloves of garlic finely chopped
- Zest and juice of 1 lemon
- 5g finely chopped flat leaf parsley
- 1 egg yolk (optional)
- 100g parmesan
- Salt and cracked black pepper for seasoning
Method
- Stick a large pot of water on season It with a little salt and cook the pasta for 7- 8 minutes, remove from the water, toss it in a little oil so it doesn't stick together and set aside.
- Heat a wide based frying pan, add the oil, gently fry the chilli & garlic until the garlic just about starts to change colour.
- At this point turn the heat down low, add the butter, leave melt and add the prawns.
- Poach the prawns in the liquid fir 2-3 minutes.
- Add the lemon zest, lemon juice and parsley.
- Now add the linguine to the same pan with the egg yolk and parmesan, give it a season with some salt and cracked black pepper. Fold it all together gently not to break the prawns.
