Creamy linguine with prawns
By Good Food
This delicious recipe is ready in a flash yet special enough to serve friends too. Add fresh crab and sliced red chilli for a treat
- Prep:5 mins
Cook:12 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 441
- fat 8g
- saturates 2g
- carbs 67g
- sugars 6g
- fibre 2g
- protein 25g
- salt 0.62g
Ingredients
- 175g linguine
- 2 tsp olive oil
- 1 garlic clove, finely sliced
- 100ml white wine
- 2 tbsp reduced-fat crème fraîche
- juice ½ lemon (or to taste)
- 2 handfuls (150g) raw peeled prawns
- small bunch chives, finely chopped
Tip
Special fish mornayPut 2 thick fillets sustainably caught haddock into a small baking dish. Make the sauce as before, using just a splash of wine, with 4 tbsp crème fraîche. Don’t worry about cooking the prawns through. Scatter with the chives and a good handful grated cheddar, then grill for 15-20 mins until bubbling and fish is cooked through. Serve with crusty bread.
Method
Cook the pasta. Meanwhile, heat the oil in a pan and gently fry the garlic for 2 mins. Tip in the wine and bubble over a high heat for 1 min, then lower the heat and stir in the crème fraîche and lemon juice. Season to taste with salt and plenty of black pepper. Simmer for 1 min to reduce a little, then add the prawns and simmer in the sauce until just pink.
Drain the pasta and tip into the sauce with half the chives. Use tongs to mix everything together. Divide between 2 shallow bowls and sprinkle with the remaining chives.