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

Nutrition per serving

  • kcal 393
  • fat 6g
  • saturates 2g
  • carbs 69g
  • sugars 3g
  • fibre 4g
  • protein 21g
  • salt 0.33g


  • 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)


  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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