Lime Parpadelle with Prawns

For the pasta dough, knead all the ingredients slowly to a smooth dough, beat in cling film and let rest for 30 minutes. Roll out the pasta dough into thin sheets, allow to dry slightly and shape into parpelle of 10mm width.In a pan, heat the butter and olive oil. Cut the shallots into wedges and sauté in the olive oil and butter mixture until translucent. Season and deglaze with the sherry. Reduce the liquid by half. In the meantime, thinly peel the zest from the limes (only the green) and cut into fine strips. Then squeeze the lemons. Add the lime peel and juice to the shallots and also add the Parmesan. Cook the tagliatelle in salted water until al dente. Lift out and add to the shallot-lemon mixture, fold in the whipped cream and herbs. Cut the prawns in half, remove the intestines and the shells. Wash, season with salt and pepper and fry in oil until still slightly translucent and arrange on the pasta.

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