Pea, prawn & lemon linguine
A speedy supper dish that is perfect for an impressive mid-week meal
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 10 mins
- 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
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, sugar 4g, salt 1.38 g
Recipe from Good Food magazine, March 2007.
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http://www.bbcgoodfood.com/recipes/3446/
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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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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 10 mins
So simple to make
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, sugar 4g, salt 1.38 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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01 July 2008
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