Lemony prawn & pea pasta

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• Seher

  08 December 2009

  Seher commented on this recipe

  not even gonna try this_ Golden rule: NEVER CHEESE ON SEAFOOD PASTA!

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• Belkey

  14 April 2010

  Belkey rated and commented on this recipe

  

  Comments like the one above really do not help! If you are tempted to try this dish - go for it, food is meant to be enjoyed and experimented with! Anyway, I made this last night and it was good - I had some new season asparagus so added these after my pan had come back up to the boil from adding the prawn and peas. I had some creme fraiche to use up and added that so did not need any of the pasta water. It was a tasty, easy sprintime supper.

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• Ana

  20 August 2010

  Ana rated and commented on this recipe

  

  I thought it was good, too! you don't have to think of it as a cheesy dish, it's just like carbonara sauce with prawns! Yummy!

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• Luke

  09 January 2011

  Luke commented on this recipe

  Nice but I think it was too lemony. The lemon was quite overpowering. If I make this again I will definitely only use half a lemon.

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• Luke

  09 January 2011

  Luke rated and commented on this recipe

  

  3*

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• Rose

  10 February 2011

  Rose rated this recipe

  

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• notthebestchef

  26 February 2011

  notthebestchef rated and commented on this recipe

  

  I made this for a quick meal after a hard day at work. It was ok, not bad. It's defo a midweek meal type situation. Would probably make it again for myself as a tasty easy option but don't think I would serve it to anyone I was trying to impress.

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• Matt

  07 June 2011

  Matt rated and commented on this recipe

  

  Really quick and easy, and lovely, fresh flavours

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• lucyluscious

  02 February 2012

  lucyluscious rated and commented on this recipe

  

  Really quick and simple. I made the mistake of using bottled lemon juice instead of fresh so the flavours may have been a bit off but I didn't like the sauce. I will probably make it again but with a traditional carbonara sauce

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• Raj

  26 April 2012

  Raj rated and commented on this recipe

  

  tried this toning with some changes, used whole meal pasta with some tiny prawns(asda simple value) plus wee bit of salt and pepper...it was heaven...

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• Toivo

  23 May 2012

  Toivo rated and commented on this recipe

  

  I did this to my work buddys. I am chef. Just need to be careful with lemons :) No one said any bad words about it. And one advice to experienced cookers, make pasta by yourself for this one, it will be awesome !!

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• Robin McHood

  11 June 2012

  Robin McHood commented on this recipe

  Half a big juicy lemon or one whole small one is about right otherwise the lemon takes over the dish. I used creme fraiche instead of water and added fresh steamed British asparagus. Delicious!

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• Sarah

  31 July 2012

  Sarah commented on this recipe

  Frozen prawns? I love prawns and want to use them in more recipes but...(and this is a perpetual problem for us beginners) Please please be more specific with your preparation instructions. You might know how to prepare certain dishes blindfold - we don't! Am I supposed to use frozen (but peeled and cooked) prawns? Or frozen uncooked prawns? And what about defrosting? I thought you could never be too careful with seafood? Am I to pop the frozen prawns (cooked or raw?) straight into the pan or defrost them first?

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• amywalsh1985

  01 August 2012

  amywalsh1985 rated and commented on this recipe

  

  I made this last night and thought it was scrummy. I used low fat creme fraiche instead of sour cream, and chopped grean beans and mange tout instead of peas (strange boyfriend doesn't like peas) - it was really good. Couple of points - I don't think it needs a cup of cooking water as it was quite runny, maybe just half or not even that. Also, I misread and didn't use frozen prawns and chucked unfrozen, raw prawns in with the pasta but they turned out really overcooked. Sarah above - I would suggest using defrosted raw prawns, but adding them when you toss the pasta in the sauce. You will probably be tossing the pasta and sauce for a few minutes to let this warm through and this would be sufficient for raw prawns to cook through. I would be wary of adding frozen prawns directly to anything.

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• Jonesy

  09 August 2012

  Jonesy rated and commented on this recipe

  

  I made this last night. It has a bit of an odd flavour but edible.

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• CB

  04 September 2012

  CB rated and commented on this recipe

  

  I really liked this! I didn't use frozen prawn, instead I pan-fried fresh prawns (because I had them) in oil and chilli flakes. Lemony, fresh and easy!

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• Lumene

  19 December 2012

  Lumene rated and commented on this recipe

  

  This is a tasty and simple dish. It's not exactly something I would offer for guests, but it's a good option for those busy evenings when I'm craving for a fast and a healthy supper.

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• oryanna

  11 January 2013

  oryanna rated this recipe

  

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• Vicki

  16 January 2013

  Vicki rated and commented on this recipe

  

  Fine for a quick and easy dinner. The egg and lemon together reminded me a bit of lemon tart but I love lemon so didn't mind too much. I added creme fraiche and plenty of black pepper at the end. Next time will probably add chilli flakes.

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• missfordy

  20 January 2013

  missfordy rated and commented on this recipe

  

  I thought that this was a really quick, easy and tasty tea. It's stuff you always have in your fridge and freezer. I would add a little more lemon than it suggest next time, but that's just a personal taste.

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Ingredients

• 350g linguine or other long pasta
• 140g large frozen prawns
• 100g frozen peas
• 1 egg yolk
• zest and juice 1 lemon
• handful grated parmesan
• soured cream (optional)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 8 mins

Low-fat

Good for you

Ingredients

• 350g linguine or other long pasta
• 140g large frozen prawns
• 100g frozen peas
• 1 egg yolk
• zest and juice 1 lemon
• handful grated parmesan
• soured cream (optional)

PER SERVING

393 kcalories, protein 21g, carbohydrate 69g, fat 6 g, saturated fat 2g, fibre 4g, sugar 3g, salt 0,33 g

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