Special prawn pasta

Juicy tiger prawns turn this simple supper dish into something really special

  • Prep:5 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 548
  • fat 13g
  • saturates 7g
  • carbs 75g
  • sugars 4g
  • fibre 3g
  • protein 30g
  • salt 0.94g

Ingredients

  • 200g linguine or spaghetti
  • 25g butter
  • 200g raw peeled prawns, preferably tiger prawns
  • 1 garlic clove, crushed
  • 100ml white wine
  • squeeze lemon juice
  • small handful flatleaf parsley, roughly chopped

Tip

Which prawns?
This dish works best with tiger prawns as they have the best flavour. It’s essential to use raw ones.
MPU 2

Method

  1. Cook the pasta in a large pan of boiling, salted water according to pack instructions. Meanwhile, heat a small knob of the butter in a frying pan. When it starts to sizzle, add the prawns and fry for 1 min until they start to change colour. Add the garlic and sizzle for 1 min more, splash in the wine, then bring to the boil. Swirl in the rest of the butter, season with salt and pepper and a squeeze of lemon juice, then stir in the chopped parsley.

  2. When the pasta is just cooked, drain and toss through the prawns. Divide the pasta between 2 bowls, pour over any excess sauce and serve straightaway.

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