Lemon Garlic Pasta with Tiger Prawns and Fresh Herbs

  • Servings : 2-3
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m

 Ingredients I use

3-5 cloves of thinly sliced garlic
1 small shallot
3 table spoons of extra virgin olive oil
Fresh Tiger Prawns (As many as you like)
1-2 freshly squeezed lemon
1/2 cup of white wine (Be sure to use a wine that you would drink)
1/4 lb. of your favorite dried pasta, (I prefer spaghetti)
1/2 cup freshly shredded parmesan cheese (I like to use Grana Padano)
Dried chili flakes (optional)
Dried herbs (I dry my own herbs so I like to use dried oregano and Thyme)
Fresh cracked pepper and kosher salt to taste


Sauté the garlic and shallots with the olive oil in a skillet and cook until softened
Peel and devein the Tiger Prawns, removing the outer shell
Add the fresh prawns to the pan and lightly Sauté until almost cooked
Add white wine and deglaze the pan until you can burn off the alcohol
Cook the pasta until Al Dante in a pot of salted water
Toss the cooked pasta in the sauté pan with the garlic, shallots, prawns and olive oil, adding a little of the pasta water until the pasta is fully coated with the sauce
Add fresh lemon juice
Add the dried herbs and chilies
Add roughly chopped flat leaf parsley and serve immediately
Grade fresh Grana Padano before serving




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