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Photo of Linguine with lemon prawns by WW

Linguine with lemon prawns

Total Time
25 min
10 min
15 min
Savour a creamy pasta classic – sweet prawns with hints of lemon, garlic and fresh herbs.


Cooked fresh pasta

300 g, (linguine)

Lemon juice

2 tbs

Olive oil

1 tsp

Green shallot(s)

2 individual, thinly sliced


1 clove(s), crushed


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


  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.


SERVING SUGGESTION: Combine 3 cups baby spinach, 1 Lebanese cucumber (cut into ribbons), ½ red capsicum (thinly sliced), 1 small avocado (diced), 1 tbs lemon juice and 2 tsp olive oil in a large bowl.