Linguine with crab, prawn and lemon

This is not a pasta that was discovered by myself, or found in Italy.
But when travelling the west coast of Ireland along the Ring of Kerry I came across this restaurant working with local ingredients and since then I've been trying by best to recreate it.

Tremere @Tremere

Dublin, Ireland

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Ingredients

4 servings

200 gCrab meat
400 gPrawns, preferably Scampi
350 gLinguine pasta
1fresh lemon
200 gParmesan or Pecorino Cheese
2 clovesGarlic
to tasteThyme, Salt and Pepper
250 mlcrème fraiche or regular cream

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Steps

1

For preparation wash the lemon and remove the zest with a vegetable peeler, taking care to take only the yellow part and not the white part which is more bitter.
Cut the zest into thin strips, then squeeze the lemon juice and filter it.
2

Then start cleaning the prawns by pulling away the head of the prawns, then proceeding to detach the legs and finally gently removing the carapace.
3

In the meantime, start boiling the pasta to al dente. When working with fish I always prefer linguine or spaghetti.
grate the cheese in a bowl and set it aside.
4

In a large pan pour the oil and fry a clove of garlic, then add the lemon zest and cook over medium heat for a few minutes, stirring occasionally with a spatula.
5

At this point, pour the crab, prawns, mix and season with salt and pepper. After a few seconds also add the lemon juice and the ground thyme
6

Cook only for a few minutes, until the meat of the prawns is white while remaining tender.
In the meantime, the pasta will also be ready and can be drained.
7

Finally stir the prawns and crab in the pan of the spaghetti for a few moments on a moderate heat. mix and ultimately add the cheese and cream