Spaghetti with wild garlic prawns

Name: Spaghetti with wild garlic prawns
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 20 raw organic shrimps (approx. 600 g; without head and shell; fresh or frozen); 20 large wild garlic leaves; 7-10 Tbsp salt, pepper; 500 g Spaghetti; 2 Organic lemons; 6-8 TABLESPOONS good olive oil

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

20 raw organic shrimps (approx. 600 g; without head and shell; fresh or frozen)
20 large wild garlic leaves
7-10 Tbsp salt, pepper
500 g Spaghetti
2 Organic lemons
6-8 TABLESPOONS good olive oil

Directions

1
Defrost the prawns if necessary. Wash the wild garlic and blanch in boiling salted water for 1-2 seconds. Rinse immediately in cold water. Cut the prawns lengthwise at the back and remove the dark intestine.
2
Rinse shrimps cold and pat dry. Season with salt and pepper. Wrap each in a wild garlic leaf.
3
Cook the pasta in 4-5 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. In the meantime, wash the lemons hot and dry them. Peel the zest of 1 lemon in thin strips using a zest ripper.
4
Then cut this lemon in half and squeeze it. Cut the second lemon into slices.
5
Heat 2 tablespoons of oil in a frying pan. Fry the wrapped prawns for about 3 minutes, turning them over. After 2 minutes, add lemon wedges and fry. Remove everything immediately, otherwise the lemon will make it bitter.
6
Add lemon juice and approx. 200 ml of pasta water. Stir in the remaining oil, season with lemon peel and pepper.
7
Drain the pasta and put it back into the pot with the sauce. Season to taste with salt and pepper. Serve the noodles with prawns and lemon wedges.