Lemon Spaghetti With Prawns

This easy lemon spaghetti recipe is upgraded with a few grilled prawns for a
seafood twist. The sauce is light and refreshing, and perfect for early summer
dinners.

Servings: 2 people

Author:

Prep Time
1 minute

Cook Time
14 minutes

Total Time
15 minutes

Course:

Cuisine:

Italian European

Keywords:

prawns Lemon Pasta Lemon Spaghetti

🧂 Ingredients

300 grams Spaghetti
50 grams Butter
60 ml Milk

less if you want to use heavy cream
1 large Lemon
1 pinch Salt

plus more for salting the pasta water
1 tsp Black Pepper

freshly cracked
25 grams Parmigiano Reggiano

grated, or other hard salty cheese
6 large Prawns

or more if you are going shell-less

Instructions

1 Start a pot of boiling salted water. Add the dry spaghetti, it should take 8-9
minutes for al dente, but pay attention to your package instructions.
2 In a skillet on medium low heat add the butter and let it melt.
3 Take a peeler and peel of two swathes of lemon peel, then zest the rest into the
melted butter. Add the milk and whisk everything together constantly until it
begins to boil (about 4 minutes).
4 Lower the heat, add in the pepper, grated cheese, and the juice of the lemon and
whisk everything together fast so it doesn't split or curdle.
5 Use tongs to lift the spaghetti right out of the pot and put it in the pan. That
should be enough to bring over the salty pasta water. Stir everything to toss
the pan a few times. Plate
6 In another pan on high heat add some olive oil and grill the prawns a minute
each side. Place artistically on the lemon spaghetti and then sprinkle over some
more grated cheese and cracked black pepper.