Linguine al Limone con Gamberi

Finely dice the shallots, mince the garlic, zest 2 lemons, juice for 3 tablespoons, grate the parmesan, and chop the parsley. Ensure prawns are peeled and deveined.

Bring a large pot of heavily salted water to a boil. Cook the linguine until al dente. Reserve 100ml of pasta water before draining.

Melt the butter in a large frying pan over medium heat.

Add the shallots and cook for 4 minutes until softened.

Add the garlic and cook for 1 minute until fragrant.

Pour in the white wine and cook for 3 minutes until mostly evaporated.

Add the cream, lemon zest, and lemon juice. Simmer for 3 minutes until slightly thickened.

Add the prawns and cook for 3 minutes, turning once, until pink and just cooked through. Use a thermometer to verify the internal temperature reaches 63°C.

Add the drained linguine and parmesan. Toss over low heat for 1 minute, adding reserved pasta water as needed to loosen the sauce.

Season with salt and white pepper. Serve immediately, scattered with fresh parsley.