Ingredients

The following ingredients have 4 Servings
  • 3 garlic cloves, crushed
  • 3 tablespoons olive oil
  • 3 tablespoons finely chopped dill
  • 350g peeled green prawns, tails on
  • 450g linguine
  • 150g frozen peas
  • 300ml thin cream
  • 2 teaspoons lemon zest
  • 85g parmesan, grated
  • Lemon wedges, to serve

Instruction

  • Soak the skewers in cold water for 2 hours to prevent them burning.
  • Place two-thirds of the garlic, the oil and 2 tablespoons dill in a glass bowl. Add the prawns and set aside for 30 minutes to marinate.
  • Meanwhile, bring a large pan of salted water to the boil, add the linguine and cook following packet directions until al dente, adding peas for last 2 minutes of cooking. Drain.
  • Place the cream, lemon zest and remaining garlic in a saucepan over low heat and simmer, stirring, for 5 minutes.
  • Preheat a grill or barbecue to high. Thread 4 prawns on each skewer and grill for 2-3 minutes each side until cooked through.
  • Add the cream mixture, parmesan and remaining dill to the linguine and serve with the prawn skewers and lemon wedges.