Lemon and Double Prawn Linguine
with Peas
This delicious Lemon and Double Prawn Linguine has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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
1 unit(s)
Lemon
1 unit(s)
Echalion Shallot
1 unit(s)
Garlic Clove
180 grams
Linguine
(Contains Cereals containing gluten)
10 grams
Vegetable Stock Paste
(Contains Celery)
300 grams
King Prawns
(Contains Crustaceans)
120 grams
Peas
75 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
100 milliliter(s)
Reserved Pasta Water
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Zest and halve the lemon.
c) Halve, peel and thinly slice the shallot.
d) Peel and grate the garlic (or use a garlic press).
a) Pour the boiled water into a large saucepan on high heat.
b) Add the linguine and 1/2 tsp salt and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, reserve some of the pasta water (see pantry for amount), then drain in a colander.
d) Pop the linguine back in the pan. Drizzle with oil and stir through to stop it from sticking together.
a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the shallot and cook, stirring frequently, until softened, 3-4 mins.
c) Stir in the garlic and cook for 1 min more.
d) Pour in the reserved pasta water and veg stock paste, stir together, then bring to the boil. Simmer for 3-4 mins.
a) Drain the prawns.
b) Stir the prawns and peas into the sauce and cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
a) Once the prawns are cooked, stir the creme fraiche and lemon zest into the sauce. Bring back to the boil, then remove from the heat.
b) Season with pepper, then stir through the cooked pasta.
c) Add a squeeze of lemon juice. Taste and season with salt, pepper and more lemon juice if needed.
a) When ready, share the prawn linguine between your bowls.
b) Serve with any remaining lemon cut into wedges for squeezing over.
Enjoy!
