Lemon linguine with shrimp

Ingredients for 4 servings:

• 500 g linguine, whole grain
• 250 g shrimp(s)
• 2 organic lemons
• 200 ml white wine
• 1 cup of cream
• 4 tbsp Parmesan
• 2 garlic cloves
• 2 tbsp butter
• 2 tbsp olive oil
• 1 tsp chili powder
• 2 sprigs rosemary
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the linguine in salted water for half the specified cooking time and drain, reserving the pasta water. Zest and squeeze the lemon. Heat the butter and olive oil in a large, deep frying pan over medium heat. Add the garlic, lemon zest, lemon juice, and white wine and bring to a gentle boil. Deglaze with the cream and season with rosemary, chili, salt, and pepper. Add the pasta and simmer in the sauce until al dente, stirring constantly. Add more pasta water as needed. Fry the prawns separately. Serve the pasta on plates and place the prawns on top. Garnish with Parmesan, chili, and rosemary.