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