1 pound freshwater prawns in their shells
1/2 Cup freshly squeezed lemon juice
1 clove garlic, chopped
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. dried rosemary, crumbled
Combine cleaned prawns with lemon juice, salt, pepper, garlic and rosemary in a bowl. Cover and marinate for about 1 hour in the refrigerator, stirring periodically.
Preheat a large nonstick over high heat. Transfer the contents of the bowl to the hot pan.
Cook the prawns for about 2 minutes on each side, until the shells turn bright pink and the meat is opaque.
Remove shells and toss with linguini pasta and cream sauce or serve by them
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