This quick and simple dish of succulent prawns in a creamy lemon and dill pasta is perfect to whip up mid-week or to impress friends and family on lazy weekends.
400g spaghettini or spaghetti
1 tbs olive oil
1 brown onion, finely chopped
750g medium green prawns, peeled, deveined
300mls thickened cream
2 tsp Queen lemon essence
¼ cup dill sprigs, finely chopped
Sea salt flakes and white pepper, to taste
Extra dill sprigs – to serve
1. Cook pasta in a large saucepan of boiling salted water as per packet instructions until just tender. Drain and return to saucepan.
2. Heat oil and butter in a large non stick frying pan over medium heat. Add onion and cook for 3 minutes or until soft. Add prawns and cook, stirring occasionally, for 3-4 minutes or until just cooked through. Add cream and lemon essence.
3. Simmer for 5 minutes or until sauce thickens. Stir in dill and season with salt and pepper. Add mixture to cooked pasta. Toss until combined. Serve, sprinkled with extra dill.
What’s your favourite pasta recipe?