Prawn & Rocket Pasta with Lemon Cream

Ingredients
- 2 Tbsp Olive Oil
- 1 clove Garlic, sliced
- 400g raw Prawns (tail on)
- 400g fresh Spaghetti or Fettucini
- 250ml Cream
- 100g Rocket Leaves
- juice and zest of 1 Lemon
- 1 tsp Capers
- 1 tsp fresh Dill or ½ tsp fresh dill paste
- freshly ground black pepper to taste
- lemon wedges to serve
Method
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1. Heat the oil in a large frypan and sauté the garlic and prawns for 3-4 minutes until the prawns turn pink.
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2. Cook the pasta in boiling salted water for 3-4 minutes until just al dente. Drain.
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3. Add the pasta to the prawns and toss together in the pan. Add the cream, rocket, lemon juice and zest, capers and dill. Bring to a simmer and cook for 2 minutes until the sauce is thick and creamy. Season with freshly ground black pepper. Serve immediately with the lemon wedges.
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Courtesy of Food Magazine. Recipe by Jo Wilcox. Photography by Shaun Cato-Symonds.