Lemon Pistachio Recipe
Prawns, artichoke hearts, white wine-lemon cream, pistachio, chives, lemon zest
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Ingredients
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Pasta
Lemon Pistachio Sauce
Method
Pasta
- 1
Boil Pasta
Bring a large pot of water to a rolling boil. Add salt and pasta, cooking until al dente according to package instructions. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Lemon Pistachio Sauce
- 2
Sauté Prawns
Heat olive oil in a large skillet over medium-high heat. Season prawns lightly with salt and pepper. Add prawns to the pan and cook for 1–2 minutes per side until just opaque. Remove prawns from the pan and set aside.
- 3
Build the Flavor Base
Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant. Stir in artichoke hearts and cook for 2–3 minutes to lightly caramelize.
- 4
Deglaze with Wine
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 3–4 minutes until the wine is reduced by about half.
- 5
Create the Cream Sauce
Lower heat to medium-low and add heavy cream, lemon juice, and lemon zest. Stir gently and simmer for 5 minutes until the sauce thickens slightly. Season with salt and black pepper.
- 6
Combine Pasta and Sauce
Add the cooked pasta to the skillet along with a splash of reserved pasta water as needed to loosen the sauce. Toss until the pasta is evenly coated.
- 7
- 8
Serve
Taste and adjust seasoning if needed. Plate immediately and garnish with remaining pistachios, chives, and additional lemon zest if desired.
