- 350g linguine
- 200g frozen pea
- 300g frozen cooked prawn, defrosted
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 100ml double cream
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Cook the pasta according to pack instructions. Meanwhile, heat a non-stick pan, then gently cook the peas, prawns, lemon zest and juice for 3-4 mins until prawns are hot and peas tender.
Season well, stir in the cream and 2 tbsp of the pasta water, then bubble for 1 min. Drain the linguine and return to the saucepan with the sauce, tossing well to coat. Serve in bowls.
Linguine works perfectly with this creamy sauce as the sauce clings to the strands of pasta. Chunkier sauces work better with larger pasta shapes like penne or farfalle.