Lemon Prawn Bucatini Recipe
lemon tiger prawns, bucatini a la cacio e Pepe, parmigiano reggiano, spinach, heirloom tomatoes, green onions, fresh black pepper.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Bucatini
Bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- 2
Prepare the Prawns
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the lemon tiger prawns and cook until they turn pink and opaque, about 3-4 minutes.
- 3
Mix Ingredients
Add the cooked bucatini to the skillet with the prawns. Pour in the lemon juice and a bit of reserved pasta water to create a sauce. Toss to combine.
- 4
Finish the Dish
Add fresh spinach, diced heirloom tomatoes, and chopped green onions to the pasta. Stir in grated Parmigiano Reggiano and season with fresh black pepper to taste. If needed, add more pasta water to achieve desired consistency.
- 5
Serve
Plate the lemon prawn bucatini and garnish with additional Parmigiano Reggiano and black pepper before serving.
