Sunday was market day and I came back with some lovely
prawns/sprimps. The shells went into making a lovely stock
for cooking the angel hair pasta.
Very simple ingredients:
shelled prawns, butter, chilli flakes (instead of fresh chilli)
salt to taste, chopped basil leaves (instead of parsley)
zest and juice of half a lemon
(for the amount of prawns I used)
when the prawns are cooked, lemon juice is added
to the pan (placed on top of grill)!
Tip the pan back and forth to mix the juice with
the butter marinate. Served with bread as suggested
by Gino; or with angel hair pasta like I did.
Spiedini Di Gamberoni Con Limone, Burro e Peperoncino
Recipe from pages 22-23 of Gino D'Acampo's
Gino's Italian escapes
A Taste of the Sun
Visit Gino's official website HERE!
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