Creamy Lemony Prawn Linguine
with Samphire, Roasted Tomatoes, Spinach and Capers
.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
125
Premium Tomato Mix
1
Echalion Shallot
1
Garlic Clove
½
Lemon
200
Linguine
40
Samphire
10
Vegetable Stock Paste
(Contains Celery)
180
King Prawns
150
Creme Fraiche
(Contains Milk)
15
Capers
100
Baby Spinach
Not included in your delivery
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 180°C.Bring a large pan of water to the boil with 0.5 tsp salt for the linguine.Pop the tomatoes onto a baking tray, drizzle with oil and season with salt and pepper. Roast until they’re softened and starting to burst,12-15 mins, then remove from the oven.
Meanwhile, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Zest and halve the lemon.
Once the water is boiling, add the linguine and cook until tender 12 mins. Add the samphire to the pan for the final 4 mins of cooking time.Meanwhile, heat a drizzle of oil in a large saucepan over medium heat.Once hot, add the shallot and cook, stirring, until soft, 2-3 mins.Add the garlic and cook for a further 1 minute.
Add the water (see ingredients for amount) and stock paste to the shallot mixture and mix to combine.Bring to a simmer, then add the prawns and cook for 2-3 mins until almost cooked. Season to taste with salt and pepper.Stir through the creme fraiche and lemon zest. Season to taste with salt and pepper. Simmer for one minute. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.Add a splash of water to loosen if you like.
Pop the roasted tomatoes into a bowl, mix through the capers and add a drizzle of oil.Add the spinach to a colander, then, drain the linguine and samphire into the colander on top of the spinach. TIP: This will wilt the spinach.Then mix through the creamy prawn mixture. Add a squeeze of lemon juice.
Divide the pasta between plates and top with the tomatoes and capers. Add a squeeze more lemon juice if you like. Enjoy!
