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

Creamy Lemony King Prawn Linguine

with Samphire, Roasted Tomatoes, Spinach and Capers

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This Creamy Lemony Prawn Linguine is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:CrustaceansCereals containing glutenMilkCelery

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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

180 grams

King Prawns


1 pack(s)


½ unit(s)


200 grams


(ContainsCereals containing gluten)

150 milliliter(s)

Creme Fraiche


1 unit(s)

Echalion Shallot

1 clove

Garlic Clove

1 bag(s)

Baby Spinach

1 pot(s)


1 punnet(s)

Premium Tomatoes

1 sachet

Vegetable Stock Powder


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 (kJ)2803 kJ
Energy (kcal)670 kcal
Fat25.0 g
of which saturates11.0 g
Carbohydrate87 g
of which sugars11.0 g
Protein34 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Instructionsarrow up iconarrow up icon
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Preheat your oven to 180°C. Bring a large pan of water to the boil with 0.5 tsp salt for the linguine. Pop the tomatoes onto a baking tray, drizzle with oil and season with salt and pepper. Roast until they’re softened and starting to burst,12-15 mins, then remove from the oven.


Meanwhile, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Zest and halve the lemon.


Once the water is boiling, add the linguine and 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 over medium heat.Once hot, add the shallot and cook, stirring, until soft, 2-3 mins.Add the garlic and cook for a further 1 minute.


Add the water (see ingredients for amount) and stock powder to the shallot mixture and mix to combine. Bring to a simmer, then add the prawns and cook for 2-3 mins until almost cooked. Season to taste with salt and pepper.Stir through the creme fraiche and lemon zest. Season to taste with salt and pepper. Simmer for one minute. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.Add a splash of water to loosen if you like.


Pop the roasted tomatoes into a bowl, mix through the capers and add a drizzle of oil.Add the spinach to a colander, then, drain the linguine and samphire into the colander on top of the spinach. TIP: This will wilt the spinach. Then mix through the creamy prawn mixture. Add a squeeze of lemon juice.


Divide the pasta between plates and top with the tomatoes and capers. Add a squeeze more lemon juice if you like. Enjoy!