John Myers
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Prawns with Lemon Pasta and Caper Sauce
The perfect prawns with lemon pasta and caper sauce recipe with a picture and simple step-by-step instructions.
for the lemon pasta
- Spaghetti
- 3 tablespoon Soy Cuisine
- 3 tablespoon Lemon juice
- 3 tablespoon Lemon zest
- Salt and pepper
for the shrimp
- Oil for frying
- 1 size Spring onion
- 1 big piece Garlic
- 10 piece Shrimp big
- 1 piece Butter
- Salt and pepper
- 50 ml Noilly Prat
- 50 ml Lemon juice
- 1 tablespoon Capers
- 1 tablespoon Spring onion
- 3 tablespoon Soy Cuisine
preparation
- Let the prawns defrost gently in the refrigerator, then rinse with cold water and pat dry – remove the prawns from the shells and disinfect them if necessary – cut the spring onion and garlic into small cubes – put the green part of the spring onion aside – the spaghetti is al dente in good time Cook
preparation
- Sweat the spring onion (now only use the white part) and garlic in a little oil – add the prawns and fry for a few minutes on each side, while frying add a piece of butter and season with salt and pepper – then with Noilly Prat and lemon juice Deglaze and let the prawns stew in this sauce for a few minutes, covered
- then take the prawns out and keep them warm – now the green parts of the spring onions and the capers are in the pan – the sauce is mixed well with soy cuisine (alternatively you can use creme fraiche)
- We like the lemon spaghetti nice and creamy, so after pouring off the cooking water, add some soy cuisine (alternatively you can also use cream or creme fraiche) – the pasta is seasoned with lemon juice and lemon zest as well as salt and pepper
serve and decorate
- Put the lemon spaghetti on the preheated plate – place the caper sauce all around – add the prawns and possibly some of the green part of the spring onion
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