LEMON TAGLIOLINI WITH KING PRAWNS

The smell of Sorrento`s lemons and the juiciest king prawns for an elegant fresh pasta dish. Got any friends to impress?

Total time: 25 minutes  Serves: 4

Ingredients

100g butter

3 bio lemons (zest)

Half lemon (juice)

Parsley 10g

Salt and pepper

2 cloves of garlic

400g of fresh tagliolini

8 king prawns

Method

In a large pan melt the butter low heat. Once the butter is completely melted add the zest of three lemons and the filtered juice of half a lemon. Cook low heat for a bout 3 minutes in order to season all ingredients well, adjust of salt and pepper. Finely chop the parsley and add it to the lemon butter mix. Turn the fire off and let it rest covered.

In a separate pan melt some butter and crush two cloves of garlic when the butter is hot enough, place the king prawns into the pan and fry on each side until crispy (about 2 minutes per side), sprinkle with some lemon zest and salt and pepper and add them to  the lemon butter mix.

Cook the fresh tagliolini as per pack instructions in salted boiling water. Drain pasta al dente and save a couple of spoons of its water. Quickly place the pasta in the butter lemon mix, stir al ingredients together and add some extra butter if necessary and a couple of spoons of the cooking water. Stir fry for about one minute. Serve hot and drizzle some parsley on each portion to decorate.

                           
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BARLEY, PRAWNS AND 
THEIR PARSLEY PESTO