Recipes Main Courses Seafood Fresh Pasta with Prawns and Lemon Oil

Fresh Pasta with Prawns and Lemon Oil

Fresh Pasta with Prawns and Lemon Oil is rated 4.6 out of 5 by 12.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6

In Sicily’s fishing villages, rustic handmade pasta is tossed with olive oil, garlic and fresh seafood. It’s all about casual simplicity—and making the most of the day’s catch. Inspired by that tradition, we created this recipe using prawns and lemon-infused olive oil. For the best results, make your own pasta from scratch.

Ingredients:

  • Kosher salt, to taste
  • 3/4 lb. fresh pasta dough cut into tagliolini
  • 1 1/4 cups olive oil
  • 2 lemons, 1 zested
  • 3 cups coarse bread crumbs
  • 2 lb. prawns, peeled and deveined
  • Freshly ground pepper, to taste
  • 2 tsp. minced garlic
  • 1 Tbs. fresh lemon juice
  • 1 tsp. anchovy paste
  • 1/4 cup capers, rinsed and drained
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Grated Parmigiano-Reggiano cheese for serving (optional)

Directions:

Bring a large pot of water to a boil over high heat. Salt the water, add the pasta and cook, stirring occasionally, until al dente, 3 to 4 minutes. Drain the pasta in a colander, reserving 1 cup of the cooking water. Rinse the pasta with cool water; set aside.

Pour 1 cup of the olive oil into a small saucepan. Using a knife, cut the peel off 1 lemon and add the peel to the pan. Set over medium heat and heat the oil until just warm. Remove the pan from the heat and let stand for 30 minutes. Strain the lemon oil; set aside.

In a large sauté pan over medium-high heat, warm the remaining 1/4 cup plain olive oil. Add the bread crumbs and cook, stirring, until browned and toasted, 3 to 4 minutes. Transfer to a paper towel-lined plate.

Wipe out the sauté pan, set over medium-high heat and warm 1 Tbs. of the lemon oil. Season the prawns with salt and pepper. Add half of the prawns to the pan and cook until pink and opaque throughout, 1 to 2 minutes per side; stir in 1 tsp. of the garlic during the last 30 seconds of cooking. Transfer the prawns to a bowl. Wipe out the pan and repeat with 1 Tbs. of the lemon oil, the remaining prawns and 1 tsp. garlic. Toss the prawns with the lemon juice.

In the same pan over medium-high heat, warm 1 Tbs. of the lemon oil. Add the anchovy paste and stir until fragrant, about 10 seconds. Add 1/2 cup of the reserved cooking water, the pasta, capers and lemon zest and stir until heated through, adding more cooking water as needed. Transfer to a platter. Top with the prawns, bread crumbs and parsley. Drizzle with some of the lemon oil (reserve the remaining oil for another use). Sprinkle with cheese and serve immediately. Serves 4 to 6.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from Amazing and easy YUM! My only recommendation is to make your own bread crumbs. French Baguette sliced and dried (not toasted) in oven then pulse in food processor. Do not use flavored or regular or panko bread crumbs. Use good olive oil! fresh homemade pasta makes a huge difference! Prawns make a great presenation but shrimp is ok. I did not use the cheese because I forgot it but it was still great!
Date published: 2012-05-24
Rated 5 out of 5 by from I LOVE THIS RECIPE! I would definitely recommend this recipe! My husband loooved it! Ive already cooked this dish 3 X.!
Date published: 2012-05-13
Rated 5 out of 5 by from Refreshing and light Great recipe, i did not make my own past and used angel hair pasta which worked well. Don' t be afraid to add more pasta water when you are doing the pasta in the pan. The bread crumbs are only for a garnish. Even better reheated.
Date published: 2012-03-27
Rated 4 out of 5 by from Great entertaining dish This was an easy recipe to put together. I had a jar (coveted jar!) of preserved lemons and I used the oil from that and chopped some of the lemon rind to add to the sauce...divine! Will make again.
Date published: 2012-03-22
Rated 5 out of 5 by from simply delicious This recipe is just delicious, easy to prepare and can be done in minutes if you chose to use store bought pasta, I know it’s not the same but... perfect when your short of time.
Date published: 2012-03-22
Rated 5 out of 5 by from Worth the effort! I made the pasta on Monday and put the dish together on Friday for my husband and girlfriend. We all LOVED it. I may have been too heavy on the bread crumbs because they soaked up too much of the sauce, but I will definitely be making this recipe again and again!
Date published: 2012-03-11
Rated 5 out of 5 by from Refreshing Citrus Pre-Summer Pasta WOW! I received your catolag a couple of weeks ago and as usual I looked at the recipe's...I liked the ingredients and the sound of the Fresh Pasta with Prawns and Lemon Oil but before I could make it on of the other guys in our office made the dish and raved about how he and his wife had enjoyed it so this past Sunday my wife and I made the dish ourself and were taken back by how good it was. Now I have to confess that I did not like the sound of the anchovy paste (you did not have any in your store after I drove 20 miles to get some but your sales representative refered me to a store that carried it) but it really added a suttel flavor. I have passed on copies of the recipe to other employees...Great dish for around the pool,
Date published: 2012-03-05
Rated 5 out of 5 by from Really good I made this for a dinner club last night with shrimp instead of prawns. Everyone enjoyed the process of making the pasta. The rest came together quickly and was really tasty. We all agreed we would make it again for our families -- that's high praise from this group.
Date published: 2012-03-03
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