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Recipe by Good Food

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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.

Per serving

548 kcalories, protein 30g, carbohydrate 75g, fat 13 g, saturated fat 7g, fibre 3g, sugar 4g, salt 0.94 g

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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

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Difficulty and servings

Easily halved or doubled

Preparation and cooking times

Prep 5 mins

Cook 20 mins

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

Per serving

548 kcalories, protein 30g, carbohydrate 75g, fat 13 g, saturated fat 7g, fibre 3g, sugar 4g, salt 0.94 g

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