Prawn linguine with lemon cream sauce

• porsi: Serves 4

Bahan-bahan

350g linguine

I tbsp olive oil

3 garlic cloves, crushed

¼ tsp dried chilli flakes

450g raw prawns, peeled and deveined

250mI chicken or vegetable stock

80ml fresh lemon juice

Large knob of butter

Zest of 2 lemons

120ml cream

To serve:

Small handful of parsley or basil, chopped

Petunjuk

1 Bring a arge pot of salted water to the boi and cook the pasta according to package directions. Drain well, reserving about 250ml Of the pasta water.

2 Heat the olive Oil in a large pan over a medium heat. Add one crushed garlic clove along with the chilli flakes and prawns. Cook for 3-5 minutes until the prawns turn pink. Remove to a plate.

3 Return the same pan to a medium-high heat and add the stock, the remaining crushed garlic and the lemon juice. Allow to bubble for 2-3 minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan.

4 Allow to simmer gently for five minutes, then add the butter, stirring until it melts.

5 Add the lemon zest and cream. Allow the sauce to reach a gentle simmer, then add the pasta and prawns. Toss to combine and season to taste. If the sauce is too thick to coat the pasta easily, stir in a splash or two of the reserved pasta water.

6 Divide between bowls and sprinkle with chopped parsley or basil. Serve immediately.