Scandinavians love seafood. This fresh and easy prawn pasta is tossed with lemon, garlic, chili, and herbs. It is distinctly summery, but the heat of the chilli makes it equally suitable for the colder months.

It only takes 20 minutes to make and is a healthy and elegant choice for the weekday, weekend, as well as the dinner party.

Serves: 2    Prep time: 5 min    Cook 15 min

INGREDIENTS

Serves 2
Prep 5 min
Cook 15 min

180 g raw prawns
100 g Spaghetti or linguini per person
Handful parsley
Handful mint
Grated parmesan
Juice of 1 Lemon
Zest of 1 lemon
1 garlic clove
1 tsp chilli flakes
Olive oil for cooking
100 ml white wine
Salt and pepper to season

METHOD

Chop the herbs finely and grate the parmesan.

While boiling the pasta, fry the garlic and chili flakes in olive oil for a couple of minutes, then add the prawns. When the prawns have turned pink, add the white wine and let the alcohol cook off. Lower the heat right down and add the lemon juice.

Drain the pasta and save ½ dl of the cooking water. Add the pasta to the prawns in the pan, add cooking water if too dry. Mix in the chopped herbs and serve immediately. Season and finish with the lemon zest and the parmesan.