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Amalfitan Lemon Pasta

Taste of Amalfi - Rina's Lemon and Shrimp Pasta

Ciao Tutti!

In my travel section, I have written about excellent Rina and her dinners in Amalfi at her stunning BnB. Rina also has a cookbook called 'Quando mi sono caduti i limoni in testa'; (When Lemons Fell on My Head), and she kindly agreed to let me share the recipe for her most famous lemon and shrimp pasta.

Rina cooking lemon Amalfitan lemon pasta in her kitchen.
Rina in her element!

Here it is

Amalfitan Lemon Pasta

serves 4


Lemons- 2 (cut them in half and juice them)

Small Prawns, peeled and cleaned - 400g

Linguine/ Scialatielli/ Trofie/ Spaghetti - 200gm

Single Cream - 200ml

Oil - 50ml

Butter - 50gm

Garlic - 1 clove

White Wine - 50 ml (preferably dry)

Salt - to taste


Boil the pasta 'dente', and start making the sauce simultaneously while it is boiling.

Heat butter and oil in a pan and add a clove of garlic.

When the garlic turns golden brown, remove it and add the prawns.

Give them a quick stir, and add salt and wine. Cook till the wine evaporates.

Add Cream and the lemon juice and stir well on low heat so the cream doesn't split.

Bring the boiled and drained pasta to the pan and toss it in the sauce.

Check for seasoning and switch off.

Rina serves her pasta in lemon shells, but massive lemons are hard to find in

supermarkets here, so I recommend zesting some lemons as a garnish.

Vegetarians can replace prawns with some courgettes.

Al dente pasta in creamy zesty Amalfi lemon sauce, served in half a lemon.
Rina's signature dish of the night.


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