Spicy lemon and wild garlic pasta with prawns

Ingredients for 2 servings:

• 250 g spaghetti or tagliatelle pasta
• salt water
• 6 large prawns without heads, unpeeled
• ½ lemon(s), untreated
• 1 small shallot(s)
• 1 bulb(s) of garlic, Chinese or 2 cloves of garlic
• 1 small pepper
• ½ bunch of wild garlic, approx. 50 g
• 6 cocktail tomatoes
• 1 cup sour cream
• 100 ml white wine
• 100 ml vegetable stock
• salt and pepper
• 100 g Parmesan, grated
• some Parmesan, sliced
• Olive oil for frying

Instructions

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

Rinse the prawns under cold water. Make a small cut in the skin on the back and remove the intestines. Finely dice the shallot and garlic, wash the peppers, slice them open, deseed them, and cut them into fine strips. Wash and trim the wild garlic, and also cut them into strips. Grate some of the lemon zest, halve it, and squeeze the juice of half a lemon, then set aside. Cook the pasta in plenty of salted water according to the package instructions until al dente. Meanwhile, in a deep pan or wok, sauté the shallots with half the garlic in a little olive oil until translucent. Add some of the pepper strips and deglaze with white wine and vegetable stock. Allow to reduce slightly. Add the lemon juice, reduce the heat, add half of the wild garlic, and stir in the sour cream. In another pan, heat a little olive oil and briefly fry the prawns with the remaining garlic and the pepper strips on both sides until golden brown. Half a squeezed lemon (untreated!) can be added to the pan for an extra kick of flavor. Briefly toss the cherry tomatoes, season with salt and pepper, and then set the pan aside. Mix the grated Parmesan and lemon zest into the sauce, add the drained, al dente pasta, the remaining wild garlic, and mix well to coat the pasta. Serve the pasta in deep plates, top with the prawns and cherry tomatoes, and garnish with wild garlic, lemon zest, pepper strips, and shaved Parmesan, if desired.