Lemony prawn pasta

Lemony prawn pasta

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(20 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4
This storecupboard staple is low fat, summery and superhealthy to boot

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal382
  • fat7g
  • saturates3g
  • carbs59g
  • sugars3g
  • fibre5g
  • protein24g
  • salt0.93g
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  • 300g short pasta shapes



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 1 head broccoli, cut into small florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 200g large cooked prawns, halved



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

  • 3 tbsp crème fraîche or double cream
  • juice ½ lemon



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


  1. Cook the pasta following pack instructions, scooping out a bit of the cooking water as it cooks. Three mins before the pasta is done, add the broccoli to the pan and cook for the 3 mins more. Drain, then tip back into the pan.

  2. Reduce the heat to very low and gently stir through the prawns, crème fraîche, lemon juice and some seasoning. Add a splash of the reserved pasta water if it looks too thick, then serve when everything is really hot.

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Comments, questions and tips

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22nd Jun, 2016
Yes it was quick and simple, yes it was cheap but it was pretty tasteless
1st Feb, 2016
Such a good student meal which covers all bases
27th Apr, 2015
I love this meal, cheap, quick and more importantly it inspired me to re-arrange it a little next time I make it. After reading the comments below, I too found garlic went a long way and the day after a night in the fridge it tasted even better. There are two ways I would improve this meal. One way would be to add heat, with a few drops of tabasco and the other route would be to use 'Quark' (look it up, its great) instead of creme fraiche. Not only does this reduce the fat significantly, but it gives it a little hint of a carbonara style sauce. Regardless, with a bit of imagination this meal really is great for budget food in a rush.
27th Mar, 2015
I agree with the comments below - I also used a few dried chilli seeds.
3rd Feb, 2015
This is a nice, quick and easy recipe. Very tasty, especially if you add lots of black pepper, as others have suggested.
6th May, 2013
bit boring, don't think i'll be doing it again
18th Oct, 2012
Delicious, but used 4+ tbsp's 1/2 fat creme fraiche and juice of a whole lemon, plus lots of fresh black pepper! Looked a bit dry and tasted a bit bland at first tasting so these small tweaks really made it nice and tasty. Definitely a keeper!
26th Jul, 2012
Great recipe, very easy to make and fairly cheap. I added asparagus tips and tomatoes and cracked black pepper. Made it with half fat cream fraiche, and tastes much better with a large squeeze of lemon. Would recommend chucking in more veg than broccoli.
26th Apr, 2012
I made this first totally by the original recipe (as is my wont) and liked it a lot. I used low fat creme fraiche first time. Next time I added some garlic and mushrooms, it was very good. Not spectacular, but a very good storecupboard dinner. Last time I made it, some was left over. I ate it cold and all the flavours had developed so lovely, I will make a pasta salad from this tomorrow!! I think perhaps some chopped parsley will be good with this, or swap the prawns for tuna, or use some chilles and coriander. I even think smoked fish in there..... yumm. A defininte keeper
17th Apr, 2012
Very quick & easy, but definitely needs more oomf - garlic & fresh herbs needed plus lots of black pepper. The zest of the lemon would probably help aswell.


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