Lemony prawn & pea pasta

Lemony prawn & pea pasta

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(20 ratings)

Prep: 5 mins Cook: 8 mins


Serves 4
A simple and flavoursome storecupboard prawn pasta dish that combines fresh flavours with quick cooking

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal393
  • fat6g
  • saturates2g
  • carbs69g
  • sugars3g
  • fibre4g
  • protein21g
  • salt0.33g
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  • 350g linguine or other long pasta
  • 140g large frozen prawn



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 100g frozen pea
  • 1 egg yolk
  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • handful grated Parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • soured cream (optional)


  1. Boil the linguine for 8 mins. Three minutes before the time is up, tip in the prawns and peas. Reserve a cup of cooking water, then drain the pasta and return to the pan.

  2. Add the egg yolk, lemon zest and juice, most of the Parmesan and some soured cream, if you like. Stir everything together, adding a little of the pasta cooking water to loosen the mixture.

  3. Serve sprinkled with Parmesan.

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Comments (23)

Clare O Sullivan's picture

Made this today. Very tasty and easy and quick to prepare. I did add more peas more prawns and some chilli flakes for a bit of bite. And some fresh coriander that I happened to have and needs using. Very filling too.

afrodizzywonders's picture

Very nice however I must have used a massive lemon as It was too lemony, put off my 5 year old from enjoying it, he did eat it but was squirming in his seat. So lesson learned, next time I'll add not quite so much lemon!

I used small prawns from my freezer and didn't have parmesan, a good quick weekday meal.

GM_chef's picture

A bit stingy on the prawn quantity, a few more peas would do no harm either.
Otherwise good and simple.

victoriac's picture

I made this for a quick easy mid-week dinner. Really easy to make, I added some fresh coriander that I had to use up and a few chilli flakes to give it a bit of a kick. My husband loved it. Will be making this again.

lorriloo's picture

Quick and easy, had a bag of fresh water prawns in my freezer that was bugging me. Other half loved it little one devoured it too!

missfordy's picture

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.

vicki_mh's picture

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.

lumene's picture

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.

cajb02's picture

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!

jonesre's picture

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

amywalsh1985's picture

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.

sarahjac's picture

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?

robinmchood's picture

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!

toivoboi's picture

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 !!

kargates's picture

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...

lucyluscious's picture

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

matt_standley's picture

Really quick and easy, and lovely, fresh flavours

notthebestchef's picture

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.

kulerucket's picture

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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