Lemon linguine with shrimp

Ingredients for 4 servings:

• 250 g shrimp(s), fresh or frozen (amount as desired)
• 40 g pine nuts
• 2 lemons, untreated, (2-3 pcs) for grating and squeezing (3 tbsp juice)
• 1 ½ tsp salt (if available, sea salt)
• 3 garlic cloves
• 7 tbsp olive oil
• 50 ml vegetable stock
• 300 g pasta, linguine (or spaghetti)
• 10 basil leaves, for garnishing
• Pepper, freshly ground black pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

pasta dish

Cook the pasta in salted water according to the package instructions. Roast the pine nuts in a pan without fat until golden brown, then set aside. Rinse the lemons in hot water. Thinly grate the zest of two lemons and squeeze out 3 tablespoons of juice. Mix 1/4 of the grated zest with 1 tablespoon of salt and set aside. Finely chop the garlic cloves, mix with 4 tablespoons of olive oil, 50 ml vegetable stock, salt, pepper (freshly ground), the remaining lemon zest and juice. That’s our sauce!! Rinse the prawns in cold water and pat dry. Add a little pepper to the prawns if desired, season with lemon salt, and fry in the remaining 3 tablespoons of olive oil. Once the pasta is drained, mix with the sauce and the pine nuts, then the prawns on the side or serve separately on top of the pasta. Then we take the basil leaves, leave them whole or cut them into strips, and garnish the plate with them.