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Wild garlic pasta with prawns and lemon butter in a cream-colored plate, Albariño white wine glass, Tuscan trattoria setting

Wild garlic pasta with prawns and lemon butter

Deep green wild garlic pasta with crispy fried prawns and a fresh lemon butter - this spring recipe combines the herbaceous intensity of wild garlic with the iodine-salty depth of seafood. The Albariño DO Rías Baixas from Galicia is the natural wine partner with its Atlantic salt freshness and citrus notes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main course, Pasta
Cuisine German, Italian, Spanish
Servings 2 Servings
Calories 580 kcal

Cooking utensils

  • 1 Large pot for the pasta
  • 1 Wide pan (for the prawns and sauce)
  • 1 Hand blender or blender (for the wild garlic puree)
  • 1 Pasta tongs
  • 1 Whisk

Ingredients
  

  • 250 g fresh tagliatelle or spaghetti
  • 300 g Tiger prawns raw, peeled, size 16/20
  • 100 g fresh wild garlic
  • 2 1 tbsp olive oil
  • Salt black pepper
  • Fleur de sel to finish

FOR THE LEMON BUTTER:

  • 80 g Cold butter
  • Juice and zest of one untreated lemon
  • 1 Shallot very finely diced
  • 50 ml dry white wine
  • Salt white pepper

Preparation
 

PREPARATION:

  • Wash and roughly chop the wild garlic, puree finely with 3 tbsp water in a hand blender.
  • Rinse the prawns in cold water, pat dry and season with salt and pepper.
  • Finely dice the shallot.
  • Add the pasta cooking water and salt generously.

COOKING STEPS:

  • Cook the pasta al dente according to the packet instructions, reserving a cup of the cooking water.
  • For the lemon butter: Reduce the shallot and white wine to a few tablespoons.
  • Reduce the heat considerably, stir in the cold butter piece by piece, do not boil.
  • Stir in the lemon juice and zest, season to taste, keep warm.
  • Heat the olive oil in a hot pan.
  • Fry the prawns for 1.5 minutes on each side until they are pink.
  • Add the wild garlic puree to the prawns and heat briefly.
  • Drain the pasta, add to the pan and mix well.
  • Add a little cooking water if necessary.

DIRECTIONS:

  • Use tongs to twist the pasta into deep, preheated plates.
  • Spread the prawns loosely over the pasta.
  • Drizzle generously with lemon butter.
  • Finish with fleur de sel and fresh wild garlic leaves.

SUPPLEMENTS:

  • Crispy ciabatta with olive oil
  • Small leaf salad with lemon dressing
  • Parmesan shavings as an optional garnish

Nutritional values per portion

Calories: 580kcalCarbohydrates: 34gProtein: 52gFat: 24g
Keyword Albariño wild garlic, Prawn pasta spring wine, Spring recipe shrimp pasta, Wild garlic pasta lemon butter, Wild garlic pasta prawns, Wild garlic pasta recipe
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