This pasta dish is the essence of easy, delicious summer cooking – simple at heart, but full of flavour and finesse. The pasta is tossed with a combination of butter and olive oil, a little grated garlic, freshly grated lemon zest and juice, and small, salty capers.
The cooked prawns are added along with fresh parsley and a little grated Parmesan, which melts gently into the dish and gives it a lightly creamy, rounded flavour without overpowering the fresh elements. It all comes together in the pan and is served straight away – simple, quick and utterly irresistible.
Perfect for lunch, a light dinner or as an elegant dish to serve with a glass of chilled white wine on a warm summer evening. A pasta dish that is light in character yet rich in flavour – and one that quickly becomes a new favourite.
Pasta with prawns, lemon and capers
Ingredients
- 500 g spaghetti or other pasta
- 60 g butter
- 3 tbsp olive oil
- 4 cloves garlic, grated or crushed
- 1 lemon, finely grated zest and juice
- 2 tbsp capers
- 60 g Parmesan, grated
- 1 handful parsley, finely chopped
- 300 g cooked prawns (ideally shell-on – approx. 650 g in the shell)
- Pasta cooking water
- Salt and freshly ground pepper
Method
- If using shell-on prawns, start by peeling and cleaning them.
- Cook the pasta until al dente, following the instructions on the packet.
- Melt the butter and oil in a frying pan over a low heat, and fry the garlic, lemon zest and capers for a couple of minutes. Season with freshly ground pepper.
- Add the pasta, the juice of 1/2 lemon, the Parmesan and a little of the pasta cooking water, and toss well to combine. Season to taste with salt and freshly ground pepper.
- Sprinkle over the parsley, fold the prawns through the pasta and serve straight away.
Nutrition
Premium
En meget stor tak for dine altid super skønne opskrifter, lige så altid en lækker smag i maden os
Hvis du syndes ønsker jeg mange flere opskrifter med skal dyr
Mvh Connie
Hej Connie
Tusind tak for din søde besked, og tak for din input med mere skaldyr. Det vil jeg absolut have med i min planlægning af fremtidige opskrifter 🙂
Warm wishes, Dianna