Dreamy, Creamy Crab and Prawn Linguine
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Dreamy, Creamy Crab and Prawn Linguine

with Lemon, Chives and Rocket

Allergens:
Cereals containing gluten
Milk
Celery
Crustaceans
Egg

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

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

150 grams

King Prawns

(Contains Crustaceans)

120 grams

Peas

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1 punnet(s)

Crab Meat

(Contains Crustaceans)

20 grams

Wild Rocket

Not included in your delivery

½ tsp

Sugar for the Dressing

½ tbsp

Olive Oil for the Dressing

1 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)3595 kJ
Energy (kcal)859 kcal
Fat40.7 g
of which saturates23.1 g
Carbohydrate86.3 g
of which sugars14.2 g
Protein39.5 g
Salt3.14 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).

3

Zest and cut the lemon into wedges.

Add a good squeeze of lemon juice to a medium bowl. Mix in the sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for now.

Drain the prawns.

4

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, sugar and water for the sauce (see pantry for both amounts). Bring to a boil, then reduce the heat and simmer until the prawns are cooked and the sauce has thickened, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

5

Stir in the peas, crab meat, cheese, a good squeeze of lemon and butter (see pantry for amount) until melted, 1-2 mins.

Stir in half of the chives, lemon zest and the cooked linguine. Add a splash of water if you feel it needs it.

Season with salt and pepper.

Add the rocket to the lemon salad dressing and toss.

 

6

Share the prawn and crab linguine between your serving bowls. Sprinkle over the remaining chives. Top with any remaining lemon wedges for squeezing over.

Serve the rocket salad on the side.

Enjoy!

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