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Linguine with garlic butter prawns

Linguine with garlic butter prawns

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A star rating of 4.5 out of 5.52 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This simple pasta dish with king prawns, garlic, lemon and parsley makes a speedy weeknight seafood supper

Nutrition: per serving
NutrientUnit
kcal547
fat24g
saturates13g
carbs55g
sugars3g
fibre1g
protein28g
salt0.9g
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Ingredients

  • 200g linguine
  • 2-3 fat garlic clove, finely chopped
  • 50g butter
  • 175g pack raw shelled king prawns, de-veined and split in half lengthways
  • finely grated zest 1 lemon, then cut the lemon into wedges
  • small pack parsley, chopped

Method

  • STEP 1

    Boil the pasta following pack instructions. Meanwhile, very gently cook the garlic in the butter in a medium pan until softened. Add the prawns and cook until they just turn from grey to pink. It is important not to overcook them or they will be tough. Remove from the heat and stir in the zest and seasoning.

  • STEP 2

    Drain the pasta and toss into the pan with the prawn mixture and parsley until well mixed. Divide between two bowls and serve with the lemon wedges.

Goes well with

Recipe from Good Food magazine, April 2015

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Overall rating

A star rating of 4.5 out of 5.52 ratings
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