Friday, May 24, 2013

Prawn and Artichoke Garlic Lemon Linguine

It is no secret that I am a huge pasta fan.  I love trying the different choices at restaurants and obviously, I love trying recipes at home.  This is definitely a keeper and is a perfect dish for a fancy dinner party.  It is so easy to make and will get rave reviews.  Add a nice salad with fresh garlic bread and you are good to go.

  • 1 lb jumbo prawns, peeled and deveined
  • 1/2 box linguine, 1/2 box
  • 1 cup quartered artichoke hearts, drained
  • 3 cloves garlic, minced
  • zest and juice from 1 lemon
  • 2 tablespoons fresh parsley, lightly chopped
  • 1/4 teaspoon paprika
  • 1/4 teaspoon lemon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/2 stick unsalted butter
  • 1/2 cup water from pasta


Boil linguine according to package directions, saving 1/2 cup of pasta water.

In a large Ziploc bag add lemon pepper, garlic, pepper, paprika and prawns.  Shake well coating the prawns evenly. 

Zest and juice lemon and whisk together with garlic and pasta water.

In a large skillet melt 1/2 of the butter and cook shrimp until cooked through, about 4 minutes.  Adding artichokes for last minute.

Add remaining butter, parsley, lemon juice and toss in pasta.  Coat pasta evenly with sauce and serve.

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