Prawn and lemon pasta

Total 20 mins

This is truly the dish of summer, and in only a few simple steps it can be the crown of your table. A velvety lemon, Cheddar and thyme sauce brings flavour to the fore, and with one bite of delicate prawn, tender pasta and this silky, sumptuous sauce, you will be utterly enamoured. Crowned with rocket, olive oil, and some extra grated Cheddar for a sharp finish, this dish is just the thing to make more of summer weeknights and elevate weekend dinners to whole new heights.

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Ingredients

200 g fresh pasta
150 g peeled prawns

Lemon and Cheddar sauce

2 egg yolks
1 lemon
5 sprigs of lemon thyme (or thyme)
freshly ground pepper
2 handful of rocket
olive oil

Preparation

In a pot, add water, salt and pasta and cook until al dente. Reserve 50 ml of the pasta water before draining.

Fry prawns in olive oil in a hot pan for about 2 minutes.

In a bowl, mix egg yolks, lemon juice, lemon zest, lemon thyme, black pepper, and Castello® Extra Mature Cheddar.

Transfer the cooked pasta to the pan with prawns, along with the reserved pasta water.

Reheat for a bit, then add the egg yolk mixture while stirring, and remove the pan from the heat.

Plate the pasta, then top with rocket, olive oil, and grated Castello® Extra Mature Cheddar. Serve immediately.

Tips & Tricks

Fresh pasta cooks quickly, usually in 2–4 minutes, so keep a close eye on it. Start checking after about 2 minutes and cook it until al dente, meaning tender but still slightly firm in the centre. Bite into a strand to test; it should offer slight resistance. Drain it as soon as it reaches al dente, otherwise it will continue cooking in the pot.

Tips & Tricks

To peel prawns, twist off the head if it is attached, then pull away the legs and crack the shell gently from underneath so you can remove it in pieces. Once peeled, run a small knife along the back and lift out the dark vein with the tip. Rinse briefly under cold water and pat dry before cooking.

Tips & Tricks

Before frying the prawns, make sure the oil is hot so they begin to sizzle as soon as they hit the pan. Cook them for about 2 minutes in total, turning once halfway through. They are done when they turn pink, become opaque, and form a C-shaped curl. Once they reach that stage, remove them from the heat immediately to prevent overcooking.

Tips & Tricks

Since the sauce is based on egg yolks, it does not take much heat for it to turn grainy. Temper the egg mixture with a little warm pasta water before adding it to the pan, as this helps it adjust to the heat and reduces the risk of splitting.

FAQ: Questions about prawn and lemon pasta

Prawn and lemon pasta comes together quickly, making it ideal for a relaxed evening. Still, timing and temperature matter if you want the texture just right. Read through the answers to some of the most commonly asked questions about this dish to avoid any pitfalls before you begin.

  • Which pasta should I use for prawn and lemon pasta?

    Long pasta shapes such as spaghetti, linguine, or tagliatelle work especially well in prawn and lemon pasta, as their smooth strands allow the silky lemon and Cheddar sauce to coat evenly while still catching the prawns with each twirl. Linguine is a particularly popular choice for seafood dishes, as its slightly flat shape helps it cling to the sauce a little better than spaghetti. If you prefer a shorter shape, fettuccine or even penne can work too.

  • What type of prawns are best for prawn and lemon pasta?

    King prawns or tiger prawns are excellent choices for prawn and lemon pasta. Their firm texture and natural sweetness pair beautifully with lemon and creamy sauces. Medium to large prawns work best, as they hold their shape and provide a satisfying bite. Smaller varieties, such as North Atlantic prawns, can also be used, but they are more delicate and should be stirred in gently at the end to avoid overcooking. Whichever type you choose, opt for raw rather than pre-cooked prawns, as raw prawns cook quickly in the pan and stay tender, while pre-cooked ones can become rubbery when reheated in the sauce.

  • Can I use frozen prawns for prawn and lemon pasta?

    Yes, frozen prawns work perfectly well in prawn and lemon pasta. Let them thaw completely in the fridge overnight, or place them in a sieve under cold running water to speed up the process. Once thawed, pat them thoroughly dry with kitchen paper, then fry them in hot olive oil for about 2 minutes until they turn pink and opaque. Take them off the heat straight away so they stay tender.

  • What do I do if the lemon and cheese sauce splits or becomes grainy?

    If the lemon and cheese sauce starts to split or becomes grainy, it has usually been exposed to too much heat. Remove the pan from the heat at once and stir in a splash of warm pasta water until the sauce begins to loosen. If needed, mix a fresh egg yolk in a separate bowl with a spoonful of the sauce, then gradually stir it back into the pan to rebuild the texture.

  • How long does prawn and lemon pasta keep?

    Prawn and lemon pasta keeps for up to 2 days in the fridge when stored in an airtight container. Remember to let it cool completely before refrigerating. Freezing is not recommended, as the prawns can become rubbery and the egg-based sauce may split once thawed.

  • How to reheat prawn and lemon pasta?

    Reheat the prawn and lemon pasta gently in a pan over low heat until just until warmed through, with a small splash of water to help loosen the sauce. Stir continuously but carefully as it warms, keeping the heat controlled to prevent the egg and Cheddar sauce from separating.

PRAWN PASTA WITH ARUGULA, LEMON AND EXTRA MATURED CHEDDAR

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Enjoy rich moments with prawn and lemon pasta

It is truly impressive how a simple prawn and lemon pasta can feel both luxuriously rich and wonderfully light at the same time. That balance comes from creamy egg yolks, Castello® Extra Mature Cheddar, and fresh lemon working together in harmony.

But the small finishing touches are what make it extra captivating. Rocket scattered over the pasta introduces a sharp, peppery note, and a light drizzle of olive oil and a little extra grated Cheddar cheese on top melt into the warmth, adding a rich, delicate finish. Set it down in the centre of the table, and it instantly feels inviting.

Delicate prawns in a lemon Cheddar cheese sauce

If prawns had a perfect match, it would be lemon. The natural sweetness of the prawns becomes brighter and more pronounced the moment citrus joins in.

Fried quickly in hot oil, the prawns turn a beautiful pink and remain lightly firm on the outside while staying tender and juicy inside. They offer a slight bounce that plays perfectly with the creamy sauce, made with egg yolks, starchy pasta water, and Castello® Extra Mature Cheddar, which melt and emulsify together into a wonderfully creamy consistency. The cheese brings savoury sharpness, followed by notes of browned butter and caramel, against which the lemon zest and juice shine with bright, refined notes while giving the sauce a smoother, lighter feel.

An Italian love letter to easy and delicious cooking

Italian cooking has a way of winning hearts without trying too hard. A few good ingredients handled with care are often all it takes to put something delicious on the table. You see it clearly in this classic pairing of lemon, prawns, and pasta, rooted in coastal kitchens where seafood is part of everyday life and citrus trees grow in abundance. This lemon and prawn pasta carries that same coastal spirit, uniting freshness, warmth, and generosity with the Italian belief that a few well-chosen ingredients are all you need to create a memorable meal.

This recipe also reflects the Italian passion for cooking, integrating seamlessly into a busy life. Many of the most iconic dishes are created with speed in mind, and this pasta is ready to serve in only 20 minutes. Even with such a short preparation time, the result is refined and thoughtful, making it perfect for weeknight dinners or more special occasions.

If you want to try more Italian-inspired recipes, have a look at white pizza with blue cheese and crisp Cheddar crostini, or pinsa with mascarpone, tomatoes, brie, and olives.

Explore tasty ways to make it your own

Upgrade your prawn and lemon pasta by adding more flavours – a good place to start is garlic, shallots, and fresh red chilli, added before the prawns hit the pan to warm briefly in the oil. As they release their fragrance, the oil becomes infused, giving the prawns a lively, slightly spicy coating.

Various other herbs can also enhance the freshness of the pasta. In addition to the lemon thyme, incorporate parsley for its peppery profile, dill for its anise-like notes, and basil for a fragrant, sweet finish.

For those who enjoy extra texture, vegetables such as green asparagus, peas, and cherry tomatoes are wonderful inclusions. Asparagus adds a fresh, slightly grassy and nutty bite, peas bring gentle sweetness, and cherry tomatoes soften as they cook, releasing their juices into the sauce – all adding colourful contrast and capturing the essence of spring and summer in one dish.

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