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Pea, prawn & lemon linguine

Pea, prawn & lemon linguine

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Rating: 5 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A speedy supper dish that is perfect for an impressive mid-week meal

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal536
fat16g
saturates8g
carbs72g
sugars4g
fibre5g
protein31g
low insalt1.38g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, March 2007

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Overall rating

Rating: 5 out of 5.12 ratings

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