Herby Lemon and Prawn Linguine

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.