Pasta with lemon mascarpone and pancetta prawns

Name: Pasta with lemon mascarpone and pancetta prawns
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 12 raw shrimps (approx. 24 g each; without head and shell); 12 discs Pancetta (approx. 6 g each); 300 g Noodles (e.g. tagliatelle); 7-10 Tbsp Salt; 1 Onion; 3-4 Tbsp Oil; 7-10 Tbsp grated rind of 1 untreated lemon; 250 g Mascarpone; 400 ml Milk; 6-8 TABLESPOONS fresh squeezed lemon juice; 7-10 Tbsp Pepper; 1 pinch Sugar; 4 Stem(s) Parsley; 7-10 Tbsp Lemon julienne and lemon slices

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

12 raw shrimps (approx. 24 g each; without head and shell)
12 discs Pancetta (approx. 6 g each)
300 g Noodles (e.g. tagliatelle)
7-10 Tbsp Salt
1 Onion
3-4 Tbsp Oil
7-10 Tbsp grated rind of 1 untreated lemon
250 g Mascarpone
400 ml Milk
6-8 TABLESPOONS fresh squeezed lemon juice
7-10 Tbsp Pepper
1 pinch Sugar
4 Stem(s) Parsley
7-10 Tbsp Lemon julienne and lemon slices

Directions

1
Peel the shrimps, except possibly the tail fin, and remove the intestines. Wash the shrimps and dab them dry. Wrap one slice of pancetta around each shrimp. Put them in a cold place
2
Prepare the pasta in boiling salted water according to the instructions on the packet. Then pour into a sieve and drain. In the meantime peel and finely dice the onion. Heat 1 tablespoon of oil in a saucepan and sauté the onion. Add lemon peel. Add mascarpone and milk, stir until smooth. Stir in lemon juice. Heat and season with salt, pepper and sugar. Keep warm
3
Heat 2-3 tablespoons of oil in a frying pan and fry the prawns for 3-4 minutes, turning them over. Season with salt and pepper. Wash parsley, shake dry and chop finely. Mix the noodles with the sauce. Arrange noodles in sauce and prawns on plates. Sprinkle with parsley and lemon julienne and arrange on plates garnished with lemon slices