Pea, prawn & lemon linguine

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1. 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.
2. 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

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.

Per serving

536 kcalories, protein 31g, carbohydrate 72g, fat 16 g, saturated fat 8g, fibre 5g, salt 1.38 g

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• Jane

  01 July 2008

  Jane commented on this recipe

  This was a doddle to make and so light and summery. Definitely making again.

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• gill

  08 November 2008

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Ingredients

• 350g linguine
• 200g frozen peas
• 300g frozen cooked prawns , defrosted
• zest and juice 1 lemon
• 100ml double cream

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Cook 10 mins

Ingredients

• 350g linguine
• 200g frozen peas
• 300g frozen cooked prawns , defrosted
• zest and juice 1 lemon
• 100ml double cream

Per serving

536 kcalories, protein 31g, carbohydrate 72g, fat 16 g, saturated fat 8g, fibre 5g, salt 1.38 g

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