Linguine with lemon prawns
4
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Savour a creamy pasta classic – sweet prawns with hints of lemon, garlic and fresh herbs.
Ingredients
Cooked fresh pasta
300 g, (linguine)
Lemon juice
2 tbs
Olive oil
1 tsp
Green shallot(s)
2 individual, thinly sliced
Garlic
1 clove(s), crushed
Cornflour
1 tsp
Light evaporated milk
¾ cup(s), (185ml)
Raw peeled prawns
400 g
Fresh lemon rind
1 tsp, finely grated1/3 cup fresh flat-leaf parsley, coarsely chopped, plus extra sprigs to garnish
Fresh flat-leaf parsley
1 tbs
Instructions
1
Cook the pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return pasta to the pan and drizzle with lemon juice.
2
Meanwhile, heat the oil in a medium non-stick frying pan over medium heat. Add the shallots and garlic and cook, stirring, for 3-4 minutes until softened. Blend the cornflour and a little of the evaporated milk in a small bowl. Stir in the remaining milk. Add milk mixture to the pan and cook, stirring, until the mixture bubbles and thickens.
3
Add the prawns and rind and cook until prawns change colour and are just cooked through. Add the prawn mixture and parsley to the pasta and toss to combine. Serve garnished with extra parsley sprigs.
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