Lemon chili linguine with prawns à la Kochdorf

Ingredients for 4 servings:

• 500g linguine
• 400 g shrimp(s), ready to cook
• 1 chili pepper(s)
• 4 garlic cloves
• 500 ml cooking cream
• 1 lemon(s)
• 1 bunch of parsley
• 5 tbsp olive oil
• 50 g Parmesan, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simply quick and spicy!

Finely chop or mince the chili, garlic, and parsley. Then wash the lemon with hot water, dry it, and grate the lemon zest. A kitchen grater or rasp is best for this. When grating the lemon zest, always make sure to only grate the lemon zest very thinly, leaving the white pith untouched, as this tastes very bitter. Then halve the lemon and squeeze out the juice. Fry the shrimp in a little hot olive oil with the chili and garlic for about 5 minutes. Remove the shrimp from the pan, set aside, and deglaze the pan with the cooking cream. Meanwhile, cook the pasta in a pot in plenty of salted water according to the package instructions. Add the lemon zest and lemon juice to the sauce and season with salt and pepper. Bring to a simmer briefly and add the chopped parsley and the shrimp. If the sauce thickens too much, you can add a little of the pasta water. Finally, drain the pasta and mix it in. Serve and sprinkle with grated Parmesan cheese if desired.