Creamy linguine with prawns
Creamy linguine with prawns
This delicious recipe is ready in a flash yet special enough to serve friends too. Add fresh crab and sliced red chilli for a treat
- Prep: 5 mins
Cook: 12 mins - Serves 2
- Easy
Ingredients
- 175g linguine
- 2 tsp olive oil
- 1 garlic clove, finely sliced
- 100ml white wine
- 2 tbsp reduced-fat crème fraîche
- juice ½ lemon (or to taste)
- 2 handfuls (150g) raw peeled prawns
- small bunch chives, finely chopped
Special fish mornay
Put 2 thick fillets sustainably caught
haddock into a small baking dish. Make
the sauce as before, using just a splash of
wine, with 4 tbsp crème fraîche. Don’t
worry about cooking the prawns through.
Scatter with the chives and a good
handful grated cheddar, then grill for
15-20 mins until bubbling and fish is
cooked through. Serve with crusty bread.
Method
-
Cook the pasta. Meanwhile, heat the oil in a pan and gently fry the garlic for 2 mins. Tip in the wine and bubble over a high heat for 1 min, then lower the heat and stir in the crème fraîche and lemon juice. Season to taste with salt and plenty of black pepper. Simmer for 1 min to reduce a little, then add the prawns and simmer in the sauce until just pink.
-
Drain the pasta and tip into the sauce with half the chives. Use tongs to mix everything together. Divide between 2 shallow bowls and sprinkle with the remaining chives.
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