Herby Lemon and Prawn Linguine
with Peas and Parsley
- Cereals containing gluten
- Celery
- Crustaceans
- Milk
This Herby Lemon and Prawn Linguine is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Ingredients
1
Lemon
1
Flat Leaf Parsley
1
Echalion Shallot
1
Garlic Clove
180
Linguine
(Contains: Cereals containing gluten)
10
Vegetable Stock Paste
(Contains: Celery)
150
King Prawns
(Contains: Crustaceans)
120
Peas
75
Creme Fraiche
(Contains: Milk)
Not included in your delivery
100
Reserved Pasta Water
Nutrition Values
Utensils
Cooking Steps
a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine.
b) Zest and halve the lemon. Roughly chop the parsley (stalks and all).
c) Halve, peel and thinly slice the shallot.
d) Peel and grate the garlic (or use a garlic press).
a) When your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.
b) Once cooked, reserve the pasta water (see ingredients for amount) for the sauce, then drain in a colander.
c) Pop the linguine back in the pan. Drizzle with oil and stir through to stop it from sticking together.
a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the shallot and cook, stirring frequently, until softened, 3-4 mins.
c) Stir in the garlic and cook for 1 min more.
d) Pour in the reserved pasta water and veg stock paste, stir together, then bring to the boil. Simmer for 3-4 mins.
a) Stir the prawns and peas into the sauce and cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
a) Once the prawns are cooked, stir the creme fraiche and lemon zest into the sauce. Bring back to the boil, then remove from the heat.
b) Season with pepper, then stir through the cooked pasta and half the parsley.
c) Add a squeeze of lemon juice. Taste and season with salt, pepper and more lemon juice if needed.
a) When ready, share the prawn linguine between your bowls.
b) Sprinkle with the remaining parsley, then serve with any remaining lemon cut into wedges for squeezing over. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The lemon and herb sauce brings a fresh, bright flavour that many find light and satisfying. Some felt the overall taste was a little mild and suggest adding chilli flakes, extra garlic, or Parmesan to boost depth.
- Ease of prep: This is a quick and straightforward dish that most find easy to pull together on a busy evening. One useful tip: cook the pasta last so it stays hot and ready when the sauce is done.
- Suggestions: Many suggest adding more crème fraîche or extra pasta water to keep the sauce loose and coating the linguine well. Consider cooking the prawns on a high heat separately and stirring them in briefly at the end to avoid overcooking; some also recommend reducing the lemon if you prefer a gentler citrus note.
- Next-day meals: Best enjoyed freshly made, as the dish does not reheat as well the following day; reheating in a frying pan can help revive it.
- Peas: Opinion on the peas is divided — some enjoyed them, while others felt they did not suit the dish and suggest leaving them out or swapping in fine beans, asparagus, or petit pois.
