HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Lemon King Prawn Linguine
Creamy Lemon King Prawn Linguine

Creamy Lemon King Prawn Linguine

with Samphire, Roasted Tomatoes, Spinach and Capers

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This Creamy Lemon King Prawn Linguine is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:Cereals containing glutenCeleryCrustaceansMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 grams

Baby Plum Tomatoes

1 unit(s)

Red Onion

1 unit(s)


½ unit(s)


180 grams


(ContainsCereals containing gluten)

40 grams


10 grams

Vegetable Stock Paste


225 grams

King Prawns

(ContainsCrustaceansMay containWeichtiere (Mollusken))

150 grams

Creme Fraiche


15 grams


100 grams

Baby Spinach

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)653 kcal
Energy (kJ)2733 kJ
Fat25.7 g
of which saturates11.4 g
Carbohydrate79.6 g
of which sugars13.0 g
Protein34.3 g
Salt3.09 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C/180°C fan/gas mark 6.
Bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine.
Pop the tomatoes onto a baking tray. Drizzle with oil and season with salt and pepper.
When the oven is hot, roast on the middle shelf until they’re softened and starting to burst, 12-15 mins, then remove from the oven.


Meanwhile, halve, peel and chop the red onion into small pieces.
Peel and grate the garlic (or use a garlic press). Halve the lemon.


When your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins. Add the samphire to the pan for the final 4 mins of cooking time.
Meanwhile, heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the onion and cook, stirring, until soft, 2-3 mins.
Add the garlic and cook for 1 min more.


Stir the water for the sauce (see ingredients for amount) and vegetable stock paste into the onion pan.
Bring to a simmer, then add the prawns and cook for 3-4 mins until almost cooked.
Stir through the creme fraiche and a squeeze of lemon juice. Season to taste with salt and pepper.
Simmer for 1 min. IMPORTANT: Wash your hands after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle. TIP: Add a splash of water to loosen if you like.


Pop the roasted tomatoes into a medium bowl, mix through the capers and add a drizzle of oil, then set aside.
When the pasta has finished cooking, add the spinach to a colander, then drain the linguine and samphire into the colander on top of the spinach to wilt it.
Stir the spinach, samphire and linguine into the sauce until everything's piping hot, 1-2 mins.


Taste your creamy pasta and add another squeeze of lemon juice if needed. Cut any remaining lemon into wedges.
Share the linguine between your plates and spoon over the tomatoes and capers.
Serve with a lemon wedge alongside. Enjoy!