Chris's Lemon Prawn Linguine

This is a favourite standby when prawns are on special and lemons are plentiful

Ingredients:

• 500g fresh green king prawns
• 2 lemons
• 200g of linguine or any flat pasta (there is fresh pasta at the Currumbin markets 500g for $4.00!)
• 1 onion finely chopped
• 3 cloves of garlic finely chopped
• 150g of button mushrooms quartered or swiss brown button mushrooms if you can get them
• 1/2 cup of white wine
• 3 dessert spoons of light sour cream
• fresh herbs

Method:

• Shell and de-vein prawns
• Fry onion and garlic in olive oil until transparent
• Add wine, the zest of 1 lemon and the juice of 1 lemon
• Add the prawns and allow to simmer until the prawns are just pink
• Stir through the sour cream and add the mushrooms
• Cook pasta in lots of salty boiling water
• Stir through fresh herbs, chopped parsley and thyme are a good mix
• Simmer until sauce reduces and thickens
• Place cooked pasta in bowls and spoon over the prawns and sauce
• Grate parmesan or pecorino cheese over the top and lots of freshly ground salt and pepper

Serves 2 or cook 1 kilo of prawns and 375g of pasta for 4, increase sauce as necessary