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1
Place the prawns in a shallow dish.
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2
Combine the olive oil, lemon juice, lemon zest and garlic.
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3
Mix well and pour over the prawns.
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4
Marinate in the refrigerator for at least 1 hour or up to overnight.
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5
In a large saute pan over medium heat, heat 2 Tbsp of the marinade.
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6
Using a slotted spoon, transfer the shrimp to the pan and saute for 4 to 5 minutes or until prawns are pink.
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7
Season with salt and pepper.
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8
Add the haricots verts and toss to heat.
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9
Turn out onto a warmed serving platter and serve with Parmigiano-Reggiano Cream Sauce on the side.
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10
To make the sauce: In a large saucepan, combine the wine and shallots.
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11
Cook over high heat until most of the liquid has evaporated.
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12
Add the chicken stock and cook over high heat until reduced by half.
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13
Add the cream and cook until hot.
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14
Stir in the Parmigiano-Reggiano.
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15
Season with salt and pepper.
