*Ingredients:
°2 tsp olive oil
°350 g prawns (I use the giant ones) peeled and deveined
°6 tbsp of butter (85 g)
°3 minced garlic cloves
°¼ cup lemon juice (about 2 lemons)
°lemon wedges for garnish
°2 tbsp chopped fresh parsley
°½ small red bell pepper, diced
°Espelette pepper
*Instructions
Starting by cooking the spaghetti or angel hair in a pot of boiling salted water.
In skillet, heat the olive oil on medium heat.
Adding prawns and cook for a few minutes until they get an opaque color, turning the prawns halfway through cooking. Transfer to a plate.
Reduce heat and add the butter as well as garlic and half red pepper cut into small cubes. Cook until the garlic is soft and smells nice.
Add lemon juice and let the sauce reduce for 2 minutes. Add the 2 tsp of butter (30g) previously coated in flour (this brings a smoothness to the sauce). Salt and pepper. Adding pinch of Espelette pepper.
Put the prawns back and adding chopped parsley.
At the end of cook adding pasta & mix well. Decorate with lemon tranches.
serve with grated parmesan.
Enjoy !
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