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From the Lurpak butter site (https://new.lurpak.com/en-au/recipes/chilli-lemon-prawn-tagliatelle/), this recipe takes the interesting approach of using butter rather than the usual olive oil, in preparing the pasta sauce.
The sauce is a delicious and light combination of prawns, chilli, lemon zest and parsley, which is very easy and quick (just 25 mins) to prepare.
Serves 4
Ingredients
Ingredients
Equipment Required
Equipment Required
500g tagliatelle
100g salted butter (see note)
500g peeled raw prawns (king or tiger prawns)
2 garlic cloves, peeled and finely chopped
1 red chilli, finely chopped
1 lemon, zest and juice
20g flat-leaf parsley, roughly chopped
Pinch of saffron
Salt and black pepper
Large pot for cooking pasta
Large sauté pan
Colander
Wooden spoon
Ladle
Zester
Method
Method
In a large pan of boiling water, cook the pasta for 10 minutes or according to packet instructions - until just cooked. Drain and reserve the pasta water.
Meanwhile, in a deep-sided sauté pan, add half of the butter and when it starts to melt add the prawns and saffron; cook for 1 minute.
Add the garlic, chilli and lemon zest and cook for a further 1 minute until the prawns have changed colour and are bright pink.
Add the lemon juice, the remaining butter and flat leaf parsley. Season with salt and fresh black pepper.
Stir until the butter is melted and remove from the heat.
Add the pasta to the prawns with a ladle of the pasta water. Stir the tagliatelle into the sauce for 1 minute
Serve immediately. Great with a rocket, tomato and Parmesan salad.
Notes
Notes
Key Word Search Tags
Key Word Search Tags
Italian, seafood, pasta
Lurpak Butter
Lurpak Butter
The original Lurpak recipe suggests Lurpak Slightly Salted Butter. We generally use plain label salted butter, as we don't have Lurpak to hand, and it is fine.
Tagliatelle
Tagliatelle
The first time we tried this recipe we used Zecca handmade Italian pasta, a souvenir gift from a trip Karen made to Griffith. Scrummo!!
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