Creamy Orkney Crab and King Prawn Linguine
with Lemon, Chives and Rocket
- Cereals containing gluten
- Crustaceans
- Milk
- Celery
- Egg
- Sulphites
Make a meal that's truly special with this lightly indulgent and luxurious Creamy Orkney Crab and King Prawn Linguine.
Ingredients
180 grams
Linguine
(Contains: Cereals containing gluten)
2 unit(s)
Garlic Clove
1 bunch(es)
Chives
1 unit(s)
Lemon
150 grams
King Prawns
(Contains: Crustaceans)
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Vegetable Stock Paste
(Contains: Celery)
120 grams
Peas
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
100 grams
Orkney Crab Meat
(Contains: Crustaceans)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine.
When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, peel and grate the garlic (or use a garlic press).
Finely chop the chives (use scissors if easier).
Zest and cut the lemon into wedges.
Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the garlic and fry until fragrant, 1 min.
Stir in the creme fraiche, vegetable stock paste, prawns and water for the sauce (see pantry for amount).
Bring the sauce to a boil, then reduce the heat and simmer until the prawns are cooked and the sauce has thickened, 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Stir the peas, crab meat and hard Italian style cheese through the sauce until melted, 1-2 mins.
Stir in the lemon zest, cooked linguine and half the chives. Add a splash of water if it's a little too thick.
Remove from the heat and add a good squeeze of lemon juice. Taste and season with salt, pepper and more lemon juice if needed.
Share your creamy crab and prawn linguine between your bowls.
Sprinkle over the remaining chives. Top with any remaining lemon wedges for squeezing over.
Serve the rocket on the side drizzled with the balsamic glaze.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The creamy sauce and lemon notes are widely enjoyed, though some find the crab flavour either too strong or too subtle depending on personal taste.
- Ease of prep: Most find this straightforward and quick to pull together, even for less experienced cooks.
- Suggestions: Reduce the peas if you prefer a more balanced dish, and add an extra squeeze of lemon or a splash of Worcestershire sauce to lift the flavours. If the sauce splits when adding the crème fraîche, try lowering the heat before stirring it in.
- Next-day meals: Leftovers are noted as working well for lunch the following day, though the sauce can congeal on reheating.
- Portions: Some find the pasta quantity generous and suggest using slightly less linguine to keep the dish well balanced.
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