Tagliolini “Porreca” with lemon and prawns are a first course of seafood with a unique flavour. The recipe is easy and can be prepared in just a few minutes, but it is a real explosion of flavour and aromas. Fresh and light, yet impressive, it is a dish with a pasta shape perfect for a spring family lunch.
Ingredients
for 4 people
Tagliolini Porreca 320 gr
Purple shrimp 400 gr
Garic clove 1
Untreated lemons on the surface 3
Fresh mint
Extra virgin olive oil just enough
Salt just enough
Black pepper just enough
Preparation
1 Clean the prawns, finely grate the lemon zest and squeeze them to extract the juice.
2 In a non-stick pan, heat the oil, add a clove of garlic and after a few minutes the prawns. Cook them for about 2-3 minutes, add salt and pepper and then blend with the lemon juice. Remove from the heat.
3 Drain the tagliolini previously cooked in plenty of salted water, sauté them in the pan with the prawns and add a drizzle of extra virgin olive oil.
Serve with a sprinkling of pepper, lemon zest and a few fresh mint leaves.
