John Myers
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Lemon Tagliatelle with Chilli and Garlic Prawns
The perfect lemon tagliatelle with chilli and garlic prawns recipe with a picture and simple step-by-step instructions.
Tagliatelle
- 200 g Pasta flour type 00
- 1 Egg
- 1 pinch Salt
- Water
lemon sauce
- 200 ml Cream
- 1 Lemon, juice and zest
- 1 tbsp Finely chopped coriander
- Black pepper from the mill
- Salt
Chilli and garlic prawns
- 200 g Shrimp, deveined
- 20 g Ginger, finely chopped
- 2 Garlic cloves, finely chopped
- 1 Chilli pepper, pitted and finely chopped
- Curry powder
- Salt, olive oil
Tagliatelle
- Mix the flour in a bowl with a pinch of salt, add the egg and possibly a little more water and then knead everything into an elastic dough. Then wrap it in cling film and let it rest for at least 30 minutes at room temperature.
- Then roll out the dough thinly with the pasta machine and cut into tagliatelle with the tagliatelle attachment and cook until al dente in sufficient salted water.
lemon sauce
- Put the cream together with the juice of half a lemon and the lemon zest in a saucepan, bring everything to a boil and reduce to a low temperature for about 5 minutes, then season with salt and pepper and fold in the coriander.
Chilli and garlic prawns
- Heat the olive oil in a pan and then sauté the ginger, garlic and chilli briefly, then add the prawns and fry for a maximum of 4 minutes and season with salt and curry powder.
Finisch
- Strain and drain the tagliatelle and then return to the saucepan, add the sauce and mix well. Then arrange on plates or bowls and arrange the prawns on top.
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