Lemon & Prawn Farfalle

If you follow us on Instagram, you’ll know that we’ve both recently been luckily enough to spend some time in Sorrento – the most beautiful southern Italian coastal town. We’ll be sharing more about our trips soon, but first we wanted to share a quick little pasta recipe inspired by the region’s most famous ingredient.

Lemons are in absolutely everything in Sorrento (the average roadside fruit and veg stall sell lemons the size of melons!), but it was this pasta dish that we ordered again and again.

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Whilst it definitely tastes so much better sat in the sunshine with a view of the Gulf of Naples, we’re pretty happy with our version. Plus, it only takes 10 minutes to make.

To re-create your very own taste of the Amalfi Coast for 4-6 people, you’ll need:

  • 500g Pasta – spaghetti or farfalle would be our shapes of choice
  • a handful of cooked prawns
  • a handful of cherry tomatoes
  • a handful of basil
  • 3 lemons (zest of 1, juice of 3)
  • Extra virgin olive oil (around 8 tablespoons)
  • Parmesan cheese (grated, as much or as little as you like)
  • 1 clove of garlic

Gently fry the garlic in a splash of extra virgin olive oil and add the prawns and tomatoes, leaving to sizzle away on a really low heat. Salt a pan of boiling water and cook the pasta.

Whilst the pasta is cooking, mix the olive oil, parmesan, lemon juice and zest together in a bowl until it starts to thicken.

When the pasta is al dente (nobody likes soggy pasta!), drain and stir in the prawns and garlic along with the lemon oil. Stir through the basil leaves and serve.

Top with lots of black pepper and a few chilli flakes if you like a bit of spice.

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Now go and book yourself a holiday to Sorrento. You can thank us later!

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Buon Appetito!

D & G x

 

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