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Gremolata prawn pasta image

Plump juicy prawns, pesto-style Italian parsley and lemon sauce 'gremolata' are perfect partners when teamed with pasta

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 9

175g tagliatelle
1 large garlic clove
zest 1 lemon and juice ½
small bunch parsley
large handful rocket
50ml extra-virgin olive oil , plus a splash extra for frying
knob of butter
200g peeled raw prawn
good pinch chilli flakes


  • Cook the pasta in a large pan of salted boiling water following pack instructions until al dente.
  • Meanwhile, make the gremolata. In a food processor (or by hand), finely chop the garlic with the zest, parsley (include the stalks) and rocket. Season generously, add the oil and lemon juice, and mix to make a juicy paste. Set aside.
  • Melt the knob of butter with a small splash of oil in a frying pan, add the prawns and fry quickly on each side. Add the chilli flakes and cook for 1 min or so more until the prawns are cooked.
  • Drain the pasta and return to the pan. Add the gremolata and the chilli prawns, toss well to coat and check the seasoning. Divide

Nutrition Facts : Calories 625 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.6 milligram of sodium

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