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

with Lemon, Chives and Rocket

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

Allergens:
Cereals containing gluten
Crustaceans
Milk
Celery
Egg
Sulphites

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.

Preparation Time30 minutes
Cooking time25 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

(Contains Celery)

120 grams

Peas

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1 punnet(s)

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

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Nutritional information

Energy (kJ)3218 kJ
Energy (kcal)769 kcal
Fat30.5 g
of which saturates17.6 g
Carbohydrate86.5 g
of which sugars14.1 g
Protein39.5 g
Salt2.96 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Saucepan
Grater
Knife
Medium Bowl

Instructions

1

Bring a large saucepan of water to the boil with 0.5 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.

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.

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).

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.

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.

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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