Pasta with prawns, lemon and capers
A fresh, summery pasta recipe with lemon, capers and prawns.
Servings 4 servings
Calories 706kcal
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
Instructions
- 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
Calories: 706kcal | Carbohydrates: 95g | Protein: 37g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 163mg | Sodium: 639mg | Potassium: 510mg | Fiber: 5g | Sugar: 4g | Vitamin A: 606IU | Vitamin C: 4mg | Calcium: 265mg | Iron: 2mg