Meyer Lemon Butter Sauce Prawns with Linguine

Meyer lemons, thought to be a cross between Eureka or Lisbon lemons and mandarin oranges, are only available for a few months at the beginning of the year. They work well in both sweet and savory dishes, especially seafood.

If you’ve been reading this space for a while, you know that last year, for the very first time, I found myself living somewhere I can buy Meyer lemons.  I brought a bag of six home and spent a great deal of time creating recipes that would let them play an important role. After all, they were not cheap. And, to reiterate, I only had six. This dish was one of our favorites and it’s just perfect for today’s Sunday Supper Valentine Recipes for Two theme.

Ingredients
1 lb or about 450g prawns or shrimp, cleaned and peeled
Sea salt
1 Meyer lemon
6-8 cherry tomatoes
1 clove garlic
2 shallots
4 tablespoons unsalted butter
Olive oil
2/3 cup or 155ml dry white wine
1//2 cup or 120ml cream
7 oz or 200g linguine
Generous handful arugula (rocket) or fresh spinach

Method
Thinly slice half of your Meyer lemon.  Juice the other half and set the juice aside.

Split each prawn in two down the middle with a sharp knife and give them a light sprinkle with sea salt.

Mince the shallots and garlic.

In a large non-stick skillet, pan-fry the lemon slices over a medium heat in a drizzle of olive oil.

When the slices are nicely browned, removed them from the pan and set aside. Add in two tablespoons of the butter and let it melt and sizzle.

Now toss in the prawn halves and cook them until they are all curly and just pink through.

Remove them from the pan and set them on the browned Meyer lemon slices.

Add in the last two tablespoons of butter, then the minced shallots and garlic. Turn the fire down and sauté them until they are soft and translucent.

Meanwhile put water on to boil for the linguine.

Add the wine and lemon juice to the shallots and garlic, along with the cherry tomatoes.  Stir well.

 Cook until all of the liquid has almost evaporated, keeping an eye on it and stirring occasionally.

Meanwhile put your linguine in the boiling water with a teaspoon or two of salt. Cook according to package instructions but set your timer for about one minute less than the prescribed time. When the linguine is almost done, toss in the greens, allow them to wilt.

Drain the whole pot through a colander.  Set aside.

When the shallot/garlic pan is almost dry, add the prawns and Meyer lemon slices back into the pan. Give it a good stir.

Pour in your cream and stir again.

Season with some extra salt and a few good grinds of fresh black pepper.

Divide your pasta into two bowls and then share the creamy, lemony butter sauce with prawns over the top.

Enjoy!

If you are looking for special Valentine’s Day inspiration, you’ve come to the right place! We’ve got dishes for two galore today!  Many thanks to our host this week, Susan from The Girl In The Little Red Kitchen, who just happens to have the perfect red Valentine kitchen.

Alluring Appetizers:

• Bacon-Wrapped Dates Stuffed with Ricotta from Casa de Crews
• Kumquat Vanilla Marmalade from Shockingly Delicious
• Southwestern Meatballs wrapped in Bacon from Momma’s Meals

Exquisite Entrees:

• Almond-Crusted Sole with Mushroom Pilaf for Two from Small Wallet, Big Appetite
• Bacon Crusted Beer Mac and Cheese from Melanie Makes
• Baked Crab Cakes with Lemongrass-Ginger Mayo from The Weekend Gourmet
• Baked Pasta with Sausage and Fontina from The Girl In The Little Red Kitchen
• Baked Tilapia En Papillote from It’s Yummi!
• Chicken and Mushroom Alfredo from Cookin’ Mimi
• Drunken Snow Crabs from Family Foodie
• Eggs in Purgatory from Noshing with the Nolands
• Flambéed Veal Chops from MealDiva
• Homemade Philly Cheesesteak Stromboli from In The Kitchen With KP
• Meyer Lemon Butter Sauce Prawns with Linguine from Food Lust People Love
• Pan Seared Scallops with Lemon-Basil Beurre Blanc, Pancetta, Apples and Fennel from Crazy Foodie Stunts
• Pan-Seared Scallops with Linguine and Tomato-Cream Sauce from Bobbi’s Kozy Kitchen
• Roasted Vegetable Lasagna for Two from Hot Momma’s Kitchen Chaos
• Salmon Pakoras from Jane’s Adventures in Dinner
• Swiss Fondue for Two from Curious Cuisiniere
• White Queso Mac and Cheese for Two from Daily Dish Recipes 

Decadent Desserts and Drinks:

• Baked Custard from Magnolia Days
• Cherry Spritzer Ice Cream Float from Peanut Butter and Peppers
• Chocolate Budino with Strawberry Hearts from Manu’s Menu
• Chocolate Malt Bread Pudding from Alida’s Kitchen
• Chocolate Marshmallow Duets from Cindy’s Recipes and Writings
• Chocolate Pots de Crème from That Skinny Chick Can Bake
• Fresh Berry Parfait with Crème Anglaise from Hip Foodie Mom
• Fudgy Dark Chocolate Brownies with Raspberry Sauce from La Bella Vita Cucina
• Funfetti Strawberry Cheesecake Trifle from Take a Bite Out of Boca
• German Rose Water Sugar Cookies For Two from Killer Bunnies, Inc.
• Gluten Free Chocolate Hazelnut Truffles from Gluten Free Crumbley
• Gluten-Free Deep Dish Hot Fudge Brownies for Two from Cupcakes & Kale Chips
• Ice Cream Stuffed Crepes with Nutella and Fresh Berries from Neighborfood
• Malawian Mbatata Cookies with Coconut Cream from Happy Baking Days
• Orange-scented Bread Pudding with Hard Sauce for Two from girlichef
• Pecan-Crusted Coconut Custards with Brandied Banana Sauce from The Texan New Yorker
• Pistachio Pudding For Two (From Scratch) from Chocolate Moosey
• 3 Japanese-Style Treats for Your Sweet from Ninja Baking
• Valentine’s Cupcakes with a Surprise from From the Bookshelf
• White Hot Chocolate from Pies and Plots