Pan-Seared King Prawns With Lemon Tagliatelle
Butterflied king prawns deliver sweetness and tender texture against bright lemon and heat in this elegant Italian-inspired pasta. The dish combines sustainable shell-on prawns with delicate tagliatelle, unified by fragrant extra-virgin olive oil infused with garlic, dried chilli, and fresh lemon. Prawns are quickly seared to preserve their delicate flesh while building a golden exterior, then finished in the pan with zest and juice for acidity. This version stands apart through butterfly-cutting the prawns for maximum surface area and faster cooking, plus the vibrant finish of raw parsley and black pepper. Perfect for weeknight entertaining or special dinners, the entire dish comes together in under 20 minutes. The balance of citrus, heat, and umami from the prawns makes it sophisticated enough for guests yet simple enough for home cooks comfortable with seafood. Serve as a light main course in spring or summer.
Ingredients
- 16 large sustainable shell-on king shrimplarge tiger prawns or jumbo shrimp1:1shellfishadds shellfish
similar size and sweet flavor
Full guide → - 12 oz dried tagliatellefresh tagliatelle350gpasta
cooks faster, more delicate texture
- 5 ½ tbsp extra-virgin olive oilbutter60mldairyadds dairy
adds richness but removes fruity olive notes
- 1 small dried chilli, finely slicedfresh red chilli1spice
more intense, juicy heat
- 4 garlic cloves, crushed
- lemons, finely grated zest of 2, juice of 1
- 1 large handful fresh flatleaf parsley, roughly chopped
- black pepper, to taste
Instructions
- 1
Remove heads and shells from shrimp, keeping tails intact.
- 2
Butterfly each prawn by running a knife down the middle of the back about a third of the way through. Remove the dark vein with the knife tip. Cut deeper if needed to open large shrimp fully.
- 3
Bring a pan of well-salted water to a boil and add pasta. Stir after 2 minutes.
- 4
Heat a large frying pan with some oil until very hot. Add shrimp in a single layer without crowding. Season well and cook for 2 minutes without turning until about two thirds pink.
- 5
Flip shrimp. Add remaining oil, chilli, garlic, lemon zest, and lemon juice. Cook for 2 minutes, shaking constantly to coat.
- 6
Remove from heat as soon as shrimp are cooked through.
- 7
Drain pasta and add to the prawn pan. Toss until completely coated in lemony oil.
- 8
Taste and adjust seasoning. Divide among plates and scatter parsley over top. Serve with black pepper.
Tips
Butterfly prawns evenly to ensure uniform cooking. Cut about one third through the back initially, remove the vein, then deepen the cut only as much as needed to fully open large prawns without cutting all the way through. This maximizes surface area while keeping them intact.
Do not crowd the prawns when searing. A single layer in the hot pan allows proper browning and caramelization. Overcrowding drops pan temperature and steams the prawns instead of searing them.
Toss the drained pasta directly into the hot pan with prawns and oil to emulsify the coating. The residual heat helps the starch meld with oil and lemon juice, creating a silky sauce that clings to every strand.
Good to Know
Best served immediately. Leftovers can be refrigerated for up to 1 day but texture of prawns and pasta degrades. Not recommended for freezing due to prawn texture loss.
Prep prawns (heads, shells, devein, butterfly) up to 4 hours ahead and refrigerate covered. Zest and juice lemons, crush garlic, slice chilli, and chop parsley up to 2 hours prior. Do not cook pasta or prawns until service.
Serve as a light main course with crusty bread to soak up the lemony oil. Pair with crisp white wine such as Pinot Grigio or Vermentino. Accompany with a simple green salad or roasted asparagus if desired.
Common Mistakes
Do not skip butterflying or use whole prawns to avoid uneven cooking and long sear times that dry out the delicate flesh.
Do not turn or prod the prawns before the 2-minute mark to avoid breaking apart and missing the browning stage.
Do not add pasta directly to the pan without draining to avoid a watery, soupy result instead of an oily glaze.
Substitutions
Dairy-Free Swaps
General Alternatives
similar size and sweet flavor
Full guide →cooks faster, more delicate texture
more intense, juicy heat
FAQ
Can I use frozen prawns for this recipe?
Yes, but thaw completely and pat dry thoroughly with paper towels before searing. Excess moisture prevents browning and introduces steam. Frozen prawns work well if your thawing technique is careful. Check for moisture and remove it before cooking.
What if I don't have extra-virgin olive oil?
Use regular olive oil or a neutral oil like grapeseed, though you lose the fruity flavor that defines this dish. Avoid low-quality oils. Butter offers richness but changes the flavor profile significantly. For best results, source good extra-virgin olive oil.
Can I make this ahead and reheat it?
Not recommended. Reheating turns prawns rubbery and pasta mushy. Prep components ahead, then cook fresh to order. The entire dish takes only 20 minutes, so cooking fresh is practical. If you must reheat, do so gently with a splash of olive oil.
How do I know when the prawns are fully cooked?
Prawns turn opaque and firm throughout when done. After flipping, they should be completely pink and no longer translucent inside. At 2 minutes per side with these large prawns, they should be cooked through. Overcooking makes them tough and rubbery.