Lemony Prawn & Pea Pasta
This delightful linguine recipe combines succulent prawns and sweet peas with a creamy, tangy lemon sauce. The dish is quick and easy to make, perfect for a weeknight dinner that feels special. The fresh lemon zest adds a zingy kick, while the optional soured cream provides a touch of richness. Garnish with grated parmesan for extra flavor. Buon appetito!
— Constant Cookbook
Ingredients
- 350g linguine or other long pasta
- 140g large frozen prawns
- 100g frozen peas
- 1 egg yolk
- zest and juice 1 lemon
- handful grated parmesan
- soured cream (optional)
Instructions
- Boil the linguine for 8 mins. Three minutes before the time is up, tip in the prawns and peas. Reserve a cup of cooking water, then drain the pasta and return to the pan.
- Add the egg yolk, lemon zest and juice, most of the Parmesan and some soured cream, if you like. Stir everything together, adding a little of the pasta cooking water to loosen the mixture.
- Serve sprinkled with Parmesan.
Cook Time
8M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 393 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 69 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 0.33 milligram of sodium
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