Prawn linguine
This simple prawn linguine makes use of handy and delicious ingredients that you can have on hand in the fridge and freezer ready to make a quick supper.
Ingredients
- 320g /11½oz linguine
- 200g/7oz frozen peas
- 1 tbsp extra virgin olive oil
- 1 large garlic clove, finely chopped
- large pinch chilli flakes
- 300–400g/10½–14oz cooked small prawns
- 250g/9oz mascarpone or 300ml/10fl oz double cream
- 100g/3½oz rocket
- 1 unwaxed lemon, juice and finely grated zest of ½ lemon
- salt and freshly ground black pepper
Method
Cook the linguine in a saucepan of salted boiling water for about 10 minutes until al dente, adding the peas after 8 minutes.
Meanwhile, heat the oil in a large saucepan or frying pan over a medium heat and fry the garlic with the chilli flakes for 30 seconds, without colouring.
Add the prawns and toss in the garlic. Stir in the mascarpone, rocket, lemon zest and juice and heat for a minute or so, or until the rocket wilts.
Drain the pasta and peas, add to the sauce and mix together. Season with salt and pepper. Make sure that the prawns, rocket and peas are evenly distributed before serving.
Recipe Tips
This recipe can easily be halved for a special dinner for two.
How-to videos
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