about 35 minutes
Butter Lemon Linguine with Garlic Prawns
1 lb prawns
1 lb linguine
1 zucchini, cut into 1/4″ sticks
1 onion, cubed
4 cloves garlic, minced
1/3 c butter for sauce (more if you like (I do!!))
1 tsp butter for sauté
Juice of 1 lemon
Fresh grated parmesan to garnish
Step by Step Instructions
Put a large pot of water on to boil for the pasta and cook pasta to al dente as per package instructions.
Melt a tsp of butter in a heavy skillet over medium heat and sauté the onions and garlic until the onion is translucent and the garlic is fragrant, then lower the heat and keep the pan warm.
When just over half the cooking time has passed for the pasta, add the prawns and the zucchini to the skillet, bring the heat back up to medium, and sauté until the prawns are bright pink and the zucchini is tender crisp. If the pasta is not done by the time the prawns are, remove the skillet from the heat until the pasta is al dente.
When the pasta is al dente reserve 1/4 c of pasta water then drain the pasta well and add it to the skillet over medium heat. Add the reserved pasta water, butter, salt and pepper to taste, and lemon juice to the skillet and use tongs to toss the pasta through the lemon butter sauce until the pasta is well coated. If the pasta seems dry, add a little more butter.
Serve the pasta to 4 shallow bowls, share the prawns over top of the pasta, and garnish with a generous sprinkle of fresh grated parmesan cheese – then sit down and enjoy the simple flavors of this delicious meal!