I think it just might be that time of year, when the weather gets warmer, the jackets thinner, the meals lighter and seafood is in season. I am a strong believer in getting good quality produce. I understand that for most of us local is often not affordable (although more often than not this is actually a myth) but we try to at least go national. Making sure you only pick good quality products is particularly important when it comes to seafood, fish, meat and dairy. So most of the year prawns are a REAL treat. But spring is the time when you should indulge in these little things of loveliness, because they’re on offer everywhere and they are soooo good. There’s no need to smother them in copious amounts of sauce or cheese or anything like that. Just some lemon juice and olive oil work wonders.
Now this is what we had the other day and I would have it every day of the week if I could. It’s light and healthy and reminds me of the fact that spring is here.
PREPARATION 10 mins
COOKS 15 mins
- 250g fresh or frozen large prawns (to defrost your prawns, simply fill a large bowl or your kitchen sink with cold water and leave them in there for about 1hr. Mine floated, so I had to keep them pushed down with a glass bowl ;)
- 1-2 chillis, finely chopped
- 2 garlic cloves, finely chopped
- juice of 1 lemon
- zest of 1/2 lemon
- olive oil
- splash of white wine or dry vermouth
- fettuccine for 3 (approximately 75-100g per person), cooked to instructions
- a handful of cherry tomatoes, quartered
- a handful of chopped basil or parsley to garnish
- Get your pasta started.
- Mix the chillis, garlic and lemon zest with a little olive oil and fry in a pan over a medium heat for a couple of minutes.
- Add the prawns and wack up the heat. Mix thoroughly and cook for a further 5 minutes, until the prawns are warmed through. Now add the wine and half the lemon juice. Season to taste with salt and pepper.
- Cook for a few more minutes, then stir in the tomatoes. Once your pasta is done, drain it and add to the prawns. Mix with pasta tongs or two forks until everything is well combined. Add the remaining lemon juice, a generous amount of olive oil and the basil/parsley. Give it a final mix and serve.
This dish is soooo simple and absolutely divine. Enjoy with a glass of crisp white wine or cava/prosecco. Etta xPosted 1 year ago with 0 notes