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Pea, prawn & lemon linguine

A speedy supper dish that is perfect for an impressive mid-week meal

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 536
  • Carbohydrates 72
  • Saturated Fat 8
  • Sugar 4
  • Protein 31
  • Fat 16
  • Fibre 5
  • Salt 1.38

Nutrition per serving

  • Calories 536
  • Carbohydrates 72
  • Saturated Fat 8
  • Sugar 4
  • Protein 31
  • Fat 16
  • Fibre 5
  • Salt 1.38

Ingredients

  • 350g linguine
  • 200g frozen peas
  • 300g frozen cooked prawns, defrosted
  • zest and juice 1 lemon
  • 100ml double cream

Tip

Linguine
Linguine works perfectly with this creamy sauce as the sauce clings to the strands of pasta. Chunkier sauces work better with larger pasta shapes like penne or farfalle.

Method

  1. Cook the pasta according to pack instructions. Meanwhile, heat a non-stick pan, then gently cook the peas, prawns, lemon zest and juice for 3-4 mins until prawns are hot and peas tender.

  2. Season well, stir in the cream and 2 tbsp of the pasta water, then bubble for 1 min. Drain the linguine and return to the saucepan with the sauce, tossing well to coat. Serve in bowls.

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