Prawn linguine
Description
This simple prawn linguine makes use of handy and delicious ingredients that you can have on hand in the fridge and freezer ready to make a quick supper.
Ingredients
- 320g /11½oz linguine
- 200g/7oz frozen peas
- 1 tbsp extra virgin olive oil
- 1 large garlic clove, finely chopped
- large pinch chilli flakes
- 300–400g/10½–14oz cooked small prawns
- 250g/9oz mascarpone or 300ml/10fl oz double cream
- 100g/3½oz rocket
- 1 unwaxed lemon, juice and finely grated zest of ½ lemon
- salt and freshly ground black pepper
Directions
- Cook the linguine in a saucepan of salted boiling water for about 10 minutes until al dente, adding the peas after 8 minutes.
- Meanwhile, heat the oil in a large saucepan or frying pan over a medium heat and fry the garlic with the chilli flakes for 30 seconds, without colouring.
- Add the prawns and toss in the garlic. Stir in the mascarpone, rocket, lemon zest and juice and heat for a minute or so, or until the rocket wilts.
- Drain the pasta and peas, add to the sauce and mix together. Season with salt and pepper. Make sure that the prawns, rocket and peas are evenly distributed before serving.
