The hubbs loves pasta. Ok love is an understatement. I think if he could, he would eat it every single damn day. Given his long-lasting affair with pasta, he has been trying to perfect it ever since we got our own kitchen.
Truth be told, this guy has hardly cooked in his whole life. His mother whips up heartwarming Cantonese meals on a daily basis. When we were schooling in Australia, the girls in the shared apartment took to the kitchen, while he volunteered to do the dishes. So as you can imagine, the guy has hardly had the need to lift a frying slice in the kitchen!
The first few months saw the hubbs just fumbling in the kitchen and I took it upon myself to make most of our home-cooked meals. There weren’t that many anyway, given we both have full-time jobs and it’s really just too tiring to come home, cook, and do the dishes after. It was only I left on a long business trip did the hubbs decide to really put his mind to it. I suspect it was easier too given I wasn’t around to meddle with his little experiments. Amazingly, he developed a knack for creating his own tomato-based/cream-based pasta dishes. No more pre-made sauces! Ever since then, he’s taken full-control over the stove (almost). Much to my pleasure of course! These days I no longer say “What do you wanna eat?”, I say “What are you going to cook?”.
Recent days though, the hubbs decided to give his usual repertoire of tomato/cream pastas a break. Given it’s summer (who am I kidding, it’s freaking summer all-year-round), he decided to refresh his pasta with lemons! Wherever you are, if it’s summer too, a fresh light pasta like this will be sure to give you a citrus-y kick. If it’s winter, it’ll brighten your hibernation. Try it, it’s summer on a plate.
We added some fried shallots to add some extra crunch to the dish.
What it needs (this is for 2-3 pax):
- 250-300 grammes dry pasta of your choice
- A big knob of butter
- Handful of fresh prawns (as much as you want really!)
- 3-4 cloves of minced garlic
- Zest of 1 lemon
- Juice of half a lemon
- 30 ml Lemon Vodka (optional)
- Salt, Black Pepper to taste
- Mixed herbs
- Pepperocino/Tabasco for heat
- Cook pasta till al-dente. Don’t forget to add a dash of salt to the pot of water.
- Half way through cooking the pasta, fire up your pan.
- Add the big knob of butter till it melts.
- When the butter starts sizzling, throw in the garlic. Let it brown for a bit before throwing in the prawns. Season with salt and black pepper.
- When the prawns are almost done, pour in the lemon juice and the alcohol and let the mixture simmer for a bit. It should thicken a little. (If it doesn’t, add some of the pasta water to it later.)
- By this time, your pasta would be done. Drain and toss the cooked pasta in the pan, making sure the strands are well-coated with the lemon gravy.
- Add a sprinkle of mixed herbs and parmesan cheese if you so desire!
- Tuck in!