Almond Icing (Marzipan)
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50g unsalted butter
4 tbsp olive oil
5 garlic cloves, minced
2 handfuls of fresh parsley, chopped
Lemon zest from ½ a lemon
Lemon juice from 2 lemons
½ lemon, sliced
2 tsp Crushed Red Chillies
½ tsp salt
1 tsp pepper
Boil the pasta according to the instructions on the packet. Drain and set aside.
Season the shrimp with salt and pepper, mix well and set aside.
Add the butter and olive oil into a saucepan and heat on a medium flame. Once the butter is melted, add the garlic and cook for 1 minute.
Add the shrimp and toss with the garlic butter, cooking for around 5 minutes until they turn pink.
Turn the flame off and add the parsley, lemon zest, lemon juice, lemon slices and crushed red pepper. Mix well.
Add the linguine into the mixture and toss until well coated.