Prawn Pappardelle with Lemon Oil: The Taste of the Amalfi Coast

There is something quintessentially Italian about the combination of citrus and seafood. It brings to mind the sun-drenched terraces of the Amalfi Coast, where the scent of lemon groves mingles with the salty breeze of the Mediterranean.

This recipe for Prawn Pappardelle with Lemon Oil is a celebration of simple, high-quality ingredients. It’s light enough for a spring lunch yet indulgent enough for a dinner party. The Carluccio's secret lies in the layering of flavours—using a robust olive oil for cooking and finishing with a vibrant, zesty infused oil to elevate the entire dish.

Prawn Tagliatelle with Lemon Oil and Tomatoes: Recipe

Ingredients

Serves 2

• 250g Carluccio’s Egg Pappardelle

• 200g Fresh King Prawns (peeled and deveined)

• 200g Cherry Tomatoes (halved)

• 2 Garlic Cloves (thinly sliced)

• ½ tsp Chilli Flakes (optional, for a hint of heat)

• Carluccio’s Extra Virgin Olive Oil (for sautéing)

• Carluccio’s Olio al Limone (Lemon Olive Oil) (for finishing)

• Handful of Fresh Flat-leaf Parsley (finely chopped)

• Sea Salt and Black Pepper

Method

1. Prepare the Pasta: Bring a large pan of salted water to a rolling boil. Add the pappardelle and cook according to the packet instructions until al dente. Remember to reserve a small cup of the pasta cooking water before draining.

2. Sauté the Aromatics: While the pasta cooks, heat a generous glug of Extra Virgin Olive Oil in a large frying pan over medium heat. Add the sliced garlic and chilli flakes. Sauté gently for 1–2 minutes until the garlic is golden and fragrant, being careful not to let it burn.

3. Blister the Tomatoes: Add the cherry tomatoes to the pan. Cook for 3–4 minutes, pressing down on them slightly with a wooden spoon until they begin to soften and release their juices, creating a light, natural sauce.

4. Cook the Prawns: Turn the heat up slightly and add the fresh prawns to the pan. Season with salt and pepper. Cook for 2–3 minutes, tossing frequently, until the prawns have turned pink and are just cooked through.

5. Toss and Emulsify: Add the drained tagliatelle directly into the frying pan. Pour in a splash of the reserved pasta water and toss everything together over the heat. The starch in the water will help the oil and tomato juices coat the pasta ribbons perfectly.

6. The Final Flourish: Remove the pan from the heat. This is the most important step: drizzle a liberal amount of Olio al Limone over the pasta. The heat of the dish will release the intense aroma of the Sicilian lemons infused in the oil.

7. Serve: Scatter the chopped parsley over the top and serve immediately. For an extra citrus kick, you can add a little more lemon oil at the table.

Chef's Tip: Always add infused oils like the Olio al Limone at the very end of the cooking process. High heat can dull the delicate citrus notes, so stirring it through just before serving ensures the flavour remains bright and punchy.