Ingredients
Scale
- 8 ounces linguine or spaghetti
- 12 ounces prawns or shrimp, medium to large, peeled and deveined
- 4 tablespoons unsalted butter
- 2 tablespoons fresh dill, finely chopped
- 3 cloves garlic, thinly sliced or minced
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 1/4 teaspoon chili flakes (optional)
- 1/4 cup dry white wine or seafood stock
- Salt and black pepper to taste
Instructions
- Cook the linguine according to package instructions in salted boiling water until al dente. Reserve 1 cup of starchy pasta water, then drain.
- In a skillet, heat olive oil over medium-high heat. Pat the prawns dry, season with salt, and cook for 2 minutes on each side until just cooked. Remove and set aside.
- In the same skillet, add butter and garlic. Sauté for a minute, then add lemon zest, lemon juice, and white wine. Simmer until slightly reduced.
- Return the prawns to the skillet and toss everything together, adding reserved pasta water as needed to achieve a silky sauce.
- Add chopped dill and toss to combine. Serve immediately with a sprinkle of chili flakes if desired.
Notes
For a creamier version, consider adding a splash of cream or a handful of spinach for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
Keywords: pasta, prawns, dill, quick dinner, Italian cuisine