Ingredients

The following ingredients have 4 Servings
  • 320 g (11 oz) dried linguine pasta (See Note 1)
  • 400 g (14 oz) raw frozen prawns - peeled and de-veined (See Notes 2 and 3)
  • 1 tsp extra virgin olive oil
  • 2 tbsp butter (See Note 4)
  • 2 cloves garlic - finely chopped
  • 2 tsp lemon zest (See Note 5)
  • 4 tbsp lemon juice (See Note 4)
  • 310 ml (1 1/4 cups) heavy/thickened cream (See Note 6)
  • 4 tbsp flat-leaf parsley - finely chopped
  • sea salt and freshly ground black pepper - to taste
  • 1 cup pasta water - reserve before draining pasta - you may not need to use it all

Instruction

  • Cook your pasta in a large pot of salted boiling water until just al dente. Before draining into a colander, reserve 1 cup of pasta water.
  • Whilst the pasta is cooking, pat the prawns dry.
  • In a large frying pan over medium-high heat, add the oil and butter.Once the butter has melted, add the prawns and cook for 1-2 minutes on each side or until they are almost cooked through.
  • Remove the prawns from the pan and set them aside. It is important to take the prawns out of the frying pan before they are properly cooked as they will be going back into the pan later. Overcooking the prawns will result in them being tough and rubbery.
  • Add the garlic to the same pan, and cook for 1 minute, being careful not to burn.
  • Add the lemon zest and juice and scrape the bottom of the pan to get all of the flavour.
  • Add in the cream. Cook, stirring for 2 minutes. Return the prawns and add the pasta.
  • Add a little pasta water and stir well to combine for 1-2 minutes. You may not need all of the pasta water you reserved - add a little at a time until the desired consistency is achieved. Season to taste with sea salt and freshly ground black pepper.
  • If the sauce is too thick, add a little extra pasta water. Garnish with parsley and serve immediately as the sauce will thicken more as it stands.To prevent the pasta from cooling quickly, serve the pasta in warmed bowls.