Angel hair pasta with prawn, pea and lemon sauce

all details

Angel hair pasta is very delicate and suits this dish, but by all means use spaghetti or spaghettini.

Angel hair pasta with prawn, pea and lemon sauce.
Photo: William Meppem

Ingredients

300g angel hair pasta
30ml extra virgin olive oil
small handful chervil, to garnish

Prawn, pea and lemon sauce
120ml extra virgin olive oil
3 cloves garlic, finely chopped
sea salt
700g green king prawns
350ml verjuice
350ml single cream
zest of 1 lemon
½ cup fresh peas
1 tsp finely chopped dill
1 tsp finely chopped flat-leaf parsley

Method

Bring a large pot of salted water to the boil. Cook the pasta until al dente. Strain, toss with 30ml olive oil and set aside.

To make the sauce, clean and peel the prawns, keeping the tails intact. Heat 80ml of the olive oil in a frying pan over high heat, add half the garlic, a good pinch of salt and the prawns, and cook until the prawns have just changed in colour. Remove from the pan. Add the remaining oil and garlic to the pan and cook for 30 seconds, add the verjuice, bring to the boil and simmer for 2-3 minutes until slightly reduced.

Add the cream, lemon zest and peas, and simmer uncovered for 3-4 minutes until the sauce has thickened slightly and the peas have softened. Return the prawns to the pan, and stir in the dill and parsley. Check the seasoning.

Divide the pasta among 4 bowls, top with the sauce and garnish with fresh chervil.

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  • Main Ingredients - Shellfish
  • Cuisine - Italian
  • Course - Dinner, Lunch
  • Occasion - Family meals, Midweek dinner

1 review so far

  • Rating: 4 out of 5 stars

    Surely the 350ml Verjuice and 350 ml cream called for in the recipe is incorrect? Almost 2/3 litre liquid? Is it supposed to be soup? I made this recipe using 120ml Verjuice and 120 ml cream. That was certainly enough, there was plenty of sauce and the dish was delicious.

    Commenter
    MaryAlice
    Location
    Melbourne
    Date and time
    December 30, 2012, 1:58PM

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