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Creamy Orkney Crab and King Prawn Linguine
Creamy Orkney Crab and King Prawn Linguine

Creamy Orkney Crab and King Prawn Linguine

with Lemon, Chives and Rocket

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Make a meal that's truly special with this lightly indulgent and luxurious Creamy Orkney Crab and King Prawn Linguine.

Tags:
High Protein
•Pescatarian
Allergens:
Cereals containing gluten
•Crustaceans
•Milk
•Egg
•Sulphites

The quantities provided above are averages only.

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 war 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.

Total30 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

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

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

Nutritional information

Energy (kJ)3215 kJ
Energy (kcal)768 kcal
Fat30.5 g
of which saturates17.6 g
Carbohydrate82.8 g
of which sugars14 g
Dietary Fibre8.4 g
Protein40.9 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Colander
•Large Saucepan
•Zester
•Garlic Press
•Kitchen Shears
•Pan

Instructions

Boil the Pasta
1

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.

Get Prepped
2

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.

Start your Creamy Sauce
3

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).

Simmer Time
4

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.

All Together Now
5

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.

Serve Up
6

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!

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