Lemon Mint Prawn Pasta with Goat Cheese
Fresh pasta with jumbo prawns, bright lemon zest and juice, aromatic mint, and creamy goat cheese. Red onion and garlic build a savory base, finished with a glug of extra-virgin olive oil for richness. Ready in under 30 minutes.
Ingredients
- 12 oz pasta, dried
- 1 glug vegetable oil, for cooking
- 1 whole red onion, finely chopped
- 2 cloves garlic, crushed
- 12 oz jumbo shrimp, thawed and raw peeledlarge shrimp1:1seafoodadds shellfish
similar flavor, slightly smaller
- 1 whole lemon, zest and juice
- 1 bunch fresh mint, roughly chopped
- ⅝ cups soft goat cheese, whole
- 1 glug extra-virgin olive oil, for finishing
Instructions
- 1
Bring a large pan of water to the boil and cook the pasta according to packet instructions. Drain loosely.
- 2
Meanwhile, heat vegetable oil in a large frying pan and add the chopped red onion. Fry for 10 minutes.
- 3
Stir in the garlic and cook for a few minutes more.
- 4
Add the shrimp and fry for 3 minutes.
- 5
Add the lemon zest, lemon juice, chopped mint, drained pasta, extra-virgin olive oil, and goat cheese. Combine.
- 6
Serve with extra lemon juice and fresh mint leaves.
Tips
Drain pasta loosely to retain some starchy water, which helps the cheese and oil emulsify with the pasta.
Do not overcook prawns; 3 minutes ensures tender texture and prevents rubbery meat.
Good to Know
Refrigerate leftovers in an airtight container up to 1 day. Reheat gently with a splash of water or broth.
Zest and juice lemon up to 1 day ahead. Chop onion and mint just before cooking to preserve brightness.
Serve immediately with crusty bread and extra lemon wedges. Pairs well with crisp white wine.
Common Mistakes
Do not overcrowd the frying pan with prawns; cook in batches if needed to ensure even searing.
Do not skip loosely draining pasta; retained starch helps bind the cheese and oil.
Do not add goat cheese before pasta is off heat; fold gently to prevent clumping.
Substitutions
Dairy-Free Swaps
General Alternatives
similar flavor, slightly smaller