Caledonian Salt Prawn Linguine with Lemon and Garlic
Ingredients:
- 2.2 lbs Caledonian salt prawns
- 1 lb linguine
- 4 tbsp. olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 lemon, zested and juiced
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions:
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Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, according to package instructions.
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While the pasta is cooking, prepare the Caledonian salt prawns. Peel and devein the prawns, leaving the tails intact.
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Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
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Add the prawns to the skillet and cook for 2-3 minutes on each side, until pink and cooked through.
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Remove the prawns from the skillet and set them aside on a plate.
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Add the white wine to the skillet and bring to a simmer.
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Add the lemon zest and juice to the skillet and stir to combine.
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Add the cooked linguine to the skillet and toss to coat in the lemon and garlic sauce.
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Add the cooked prawns to the skillet and toss to combine.
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Season with salt and pepper to taste.
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Divide the linguine and prawns between four plates.
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Garnish with chopped parsley and serve immediately.
This Caledonian salt prawn linguine with lemon and garlic is a light and refreshing meal that's perfect for a warm summer evening. The sweet and succulent prawns pair perfectly with the tangy lemon and garlic sauce, and the linguine provides a satisfying base. Enjoy!
