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Dreamy, Creamy Crab and Prawn Linguine

with Lemon, Chives and Rocket
Lily Stevens
Lily StevensUpdated on November 04, 2025
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Get 50% off your first box & free treats for 2 months!
Calories
: 
869 kcal
Protein
: 
41.2g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Crustaceans
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180 grams

Linguine

(Contains: Cereals containing gluten, Wheat)

2 unit(s)

Garlic Clove

1 bunch(es)

Chives

1 unit(s)

Lemon

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

150 grams

King Prawns

(Contains: Crustaceans)

120 grams

Peas

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

100 grams

Orkney 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

Energy (kJ)3635 kJ
Energy (kcal)869 kcal
Fat40.4 g
of which saturates23 g
Carbohydrate82.4 g
of which sugars14.2 g
Dietary Fibre8.4 g
Protein41.2 g
Salt2.9 g
Trans Fat0.1 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•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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