Creamy Garlic Prawn Pasta

Succulent prawns tossed through a rich garlic cream sauce with linguine and a touch of lemon.

SHOPPING LIST

• linguine400g
• king prawns350g
• double cream300ml
• garlic clove6
• butter30g
• parmesan cheese50g
• lemon1
• parsley20g
• olive oil1 tbsp
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Cook the linguine in salted boiling water until al dente, then drain and reserve a cup of pasta water.
2. 2Peel and finely slice the garlic cloves.
3. 3Melt butter with olive oil in a large pan and gently fry the garlic for 2 minutes without browning.
4. 4Add the prawns and cook for 3-4 minutes until pink and fully cooked through.
5. 5Pour in the double cream and bring to a simmer, then season with salt and pepper.
6. 6Add the cooked linguine and toss to coat, loosening with a splash of pasta water if needed.
7. 7Stir through grated parmesan and a squeeze of lemon juice.
8. 8Serve topped with chopped parsley and extra parmesan.

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