Pasta with prawns

Pasta with prawns

Total: 20 min. | Active: 20 min.
Nutritional value / people: 652 kcal
, Fat: 18 g
, Carbohydrate: 88 g
, Protein: 32 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g pasta (e.g. Linguine)
salted water, boiling


1 tbsp olive oil
250 g frozen prawn tail, peeled and raw (organic), defrosted
¼ tsp salt
1 garlic clove, squeezed
3 spring onions incl. green parts, cut into thin rings
½ organic lemon, grated zest and the juice
200 g single cream for sauces
1 bunch tarragon, finely chopped
½ bunch dill, finely chopped
a little Tasmanian pepper
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How it's done

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Cook the pasta in boiling salted water until just al dente. Set aside 1 dl of the cooking water, drain the pasta.


Heat the oil in a non-stick frying pan. Salt the prawns, add to the pan along with the garlic, fry for approx. 2 mins. on each side. Add the onions and cook briefly. Mix in the lemon zest and lemon juice, reduce for approx. 2 mins. Add the single cream and herbs, mix. Add the pasta and reserved cooking water, mix and heat gently, season.

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