Creamy Garlic Prawn Linguine

Ingredients

• 400 g raw king prawns
• 350 g linguine
• 4 clove garlic cloves
• 200 ml double cream
• 30 g butter
• 1 lemon
• 20 g fresh parsley
• 0.5 tsp dried chilli flakes

Method

1. 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. 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. 3

   Add the prawns and cook for 2–3 minutes, turning once, until pink and just cooked through.

4. 4

   Pour in the double cream and lemon juice, stir and simmer for 2 minutes until slightly thickened.

5. 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. 6

   Scatter over the chopped parsley and serve immediately with extra lemon wedges.