Creamy Garlic Prawn Linguine
Ingredients
- 400 g raw king prawns
- 350 g linguine
- 4 garlic cloves
- 200 ml double cream
- 30 g butter
- 1 lemon
- 20 g fresh parsley
- 0.5 tsp dried chilli flakes
Nutrition (per serving)
- Calories
- 676 kcal
- Protein
- 29 g
- Carbohydrate
- 65.6 g
- of which sugars
- 4.7 g
- Fat
- 32 g
- of which saturates
- 19.2 g
- Fibre
- 4.1 g
- Salt
- 0.64 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the linguine in a large pan of well-salted boiling water according to packet instructions. Reserve a mugful of pasta water before draining.
- 2
Melt the butter in a large frying pan over a medium heat. Add the finely sliced garlic and chilli flakes and cook for 1 minute until fragrant.
- 3
Add the prawns and cook for 2–3 minutes, turning once, until pink and just cooked through.
- 4
Pour in the double cream and lemon juice, stir and simmer for 2 minutes until slightly thickened.
- 5
Add the drained linguine to the pan and toss well, adding a splash of pasta water to loosen if needed. Season to taste.
- 6
Scatter over the chopped parsley and serve immediately with extra lemon wedges.
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