Tagliatelle al Limone with shrimp

Ingredients for 4 servings:

• 4 lemons (organic)
• 125 ml olive oil
• 75 ml oil (sunflower oil)
• 1 egg(s)
• 1 tbsp mustard (pepperoni mustard)
• 400 g tagliatelle
• salt and pepper
• 2 handfuls of basil leaves
• 60 g Parmesan
• 20 king prawns, raw
• 3 tbsp olive oil for frying
• 1 sprig(s) rosemary
• 1 clove(s) garlic
• Salt and pepper from the mill

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash the lemons in hot water, dry them, finely grate the zest, and squeeze out the juice. Mix the sunflower oil and olive oil together. Put the egg, mustard, 1/2 tablespoon of lemon juice, and salt into a tall, narrow mixing bowl and add the mixed oils. Place the immersion blender at the bottom of the bowl, switch it on, and slowly pull it upwards. Blend once and stir in the remaining lemon juice (about 2 1/2 tablespoons) and half of the lemon zest. Refrigerate the mixture. Cook the tagliatelle in salted water according to the package instructions. Wash the basil and cut into coarse strips. Finely grate the Parmesan cheese. Wash, peel, and devein the prawns. Heat 3 tablespoons of olive oil in a pan and fry the prawns with the rosemary sprig and the garlic clove, pressed with a knife, for about 1 1/2 minutes on each side. Mix the tagliatelle with the lemon cream and season with salt and pepper. Arrange the pasta on plates and garnish with basil, Parmesan cheese, and the remaining lemon zest. Place the shrimp on top.