Pea, prawn & lemon linguine

Pea, prawn & lemon linguine

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(12 ratings)

Prep: 5 mins Cook: 10 mins


Serves 4
A speedy supper dish that is perfect for an impressive mid-week meal

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal536
  • fat16g
  • saturates8g
  • carbs72g
  • sugars4g
  • fibre5g
  • protein31g
  • salt1.38g
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  • 350g linguine
  • 200g frozen pea
  • 300g frozen cooked prawn, defrosted



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

  • zest and juice 1 lemon



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

  • 100ml double cream


  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.

  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.

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Comments, questions and tips

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30th Jul, 2018
Really easy and delicious, I sometimes use raw prawns, just cook them a little longer. a family favourite.
Carole Mcgillivray
26th Jun, 2017
Just made this for my family. Easy to make, quick and delicious. This would even work as a dinner party main dish. Lovely. Will definitely be making it again.
18th Jan, 2016
Nice and light. Really east to make too. Will make again.
catswin's picture
13th Aug, 2015
I have a similar recipe to this that I use Mange tout for - it offers a little more texture to the dish and would be an alternative to frozen peas.
29th May, 2011
We loved this light, tasty recipe. Will definitely make it again.
1st Jul, 2008
This was a doddle to make and so light and summery. Definitely making again.
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