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Lemony prawn & pea pasta

A simple and flavoursome storecupboard prawn pasta dish that combines fresh flavours with quick cooking

  • Prep: 5 mins
    Cook: 8 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 393
  • Carbohydrates 69
  • Saturated Fat 2
  • Sugar 3
  • Protein 21
  • Fat 6
  • Fibre 4
  • Salt 0.33

Nutrition per serving

  • Calories 393
  • Carbohydrates 69
  • Saturated Fat 2
  • Sugar 3
  • Protein 21
  • Fat 6
  • Fibre 4
  • Salt 0.33

Ingredients

  • 350g linguine or other long pasta
  • 140g large frozen prawns
  • 100g frozen peas
  • 1 egg yolk
  • zest and juice 1 lemon
  • handful grated parmesan
  • soured cream (optional)

Method

  1. Boil the linguine for 8 mins. Three minutes before the time is up, tip in the prawns and peas. Reserve a cup of cooking water, then drain the pasta and return to the pan.

  2. Add the egg yolk, lemon zest and juice, most of the Parmesan and some soured cream, if you like. Stir everything together, adding a little of the pasta cooking water to loosen the mixture.

  3. Serve sprinkled with Parmesan.

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