Creamy linguine with prawns


Creamy linguine with prawns

Creamy linguine with prawns
Creamy linguine with prawns

Ready in a flash for a romantic night in, or easily doubled to serve to friends who drop by unexpectedly.


SERVES 2 – 20 minutes

– 175g/6oz linguine.

– 2 tsp olive oil.

– 1 garlic clove, finely sliced.

– 100ml/3½fl oz white wine.

– 2 tbsp reduced-fat crème fraîche.

– juice ½ lemon (or to taste).

– 2 handfuls (about 140g/5oz total) raw peeled prawns.

– small bunch chives, finely snipped.


Step 1:
Cook the pasta according to the pack instructions. Meanwhile, heat the oil in a pan and gently fry the garlic for 2 minutes. Tip in the wine and bubble over a high heat for 1 minute, 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 minute to reduce a little, then add the prawns and simmer in the sauce until just pink.

Step 2:
Drain the pasta and tip into the sauce with half the chives. Use tongs to mix everything together. Divide between two shallow bowls and sprinkle with the remaining chives.

Note : PER SERVING 441 kcals, protein 25g, carbs 67g, fat 8g, sat fat 2g, fibre 2g, sugar 6g, salt 0.62g

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