Lemon Prawn Primavera Pasta
Indulge in the bright and zesty flavours of our Lemon Prawn Primavera Pasta recipe, crafted to perfection with succulent prawns marinated in garlic and olive oil, then tossed with blistered cherry tomatoes, fresh parsley, and baby spinach. The dish comes together with a hint of lemon zest and juice, creating a refreshing balance. Each bite promises a burst of freshness and savoury goodness, making it the perfect companion to Molly Morgan Semillon or Rosé.
Ingredients
- 3 tablespoons of olive oil
- A punnet of cherry tomatoes
- 200-300g raw, peeled prawns
- 250g dried spaghetti
- ½ cup fresh parsley roughly chopped
- 1 cup baby spinach
- Grated rind of one lemon
- Juice of ½ lemon
- 1 cup of parmesan cheese
- Salt & pepper
- 2 cloves garlic minced
-
1 tablespoon olive oil
To Serve:
- Sprinkle of parmesan
- Wedges of lemon
- A glass of Molly Morgan Semillon or Rosè.
Method
- In a bowl, mince 2 garlic cloves and combine with 2 tablespoons of olive oil.
- Add prawns and season with salt and pepper, set aside.
- While prawns marinate, cook pasta according to instructions. Reserve ½ cup of pasta cooking water.
- While pasta is cooking, heat frypan with remaining oil and add cherry tomatoes, cooking until blistering.
- Add prawns, making sure to include all marinade sauce. You may need to add additional olive oil dependent on the juice of your tomatoes.
- When prawns start to turn slightly pink, add juice of half a lemon and grated rind of one lemon.
- Stir in the cooked pasta, ½ cup of pasta water and ½ cup of fresh parsley, roughly chopped.
- Sprinkle 1 cup of parmesan and 1 cup of baby spinach through pasta and stir thoroughly until water has formed a sauce consistency.
- Serve with a wedge of lemon and a sprinkle of extra parmesan.
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