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Herby Lemon & Prawn Pasta

With Peas
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
554 kcal
Protein
: 
29g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Crustaceans
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Lemon

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

180 grams

Linguine

(Contains: Cereals containing gluten, Wheat)

10 grams

Vegetable Stock Paste

150 grams

King Prawns

(Contains: Crustaceans)

120 grams

Peas

75 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

100 milliliter(s)

Reserved Pasta Water for the Sauce

Energy (kJ)2316 kJ
Energy (kcal)554 kcal
Fat14.7 g
of which saturates8.1 g
Carbohydrate76.3 g
of which sugars10.2 g
Dietary Fibre8.2 g
Protein29 g
Salt0.9 g
Potassium47.7 mg
Calcium6.4 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the linguine.

b) Zest and Halve the lemon. Cut the parsley (stalks and all.)

c) Halve, peel and thinly slice the shallot.

d) Peel and grate the garlic (or use a garlic press).

2

a) When boiling, add the linguine to the water and cook until tender, 12 mins.

b) Once cooked, reserve the pasta water (see ingredients for amount) set this aside, drain the linguine and in a colander and pop back in the pan. Drizzle with oil and stir through to stop it from sticking together.

3

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Add the shallot and cook stirring frequently until softened, 3-4 mins.

c) Once softened add the garlic and cook for 1 min.

d) Pour the reserved pasta water (see ingredients for amount) into the pan. Stir in the vegetable stock paste, bring to a boil and simmer for 3-4 mins.

4

a) Stir the prawns and peas into the sauce and cook for another 3-4 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

a) Stir in the creme fraiche and lemon zest, until combined, bring back to the boil and add a good grind of black pepper.

b) Remove from the heat. Add the drained pasta to the sauce and stir in half the parsley. Stir everything together.

c) Squeeze some lemon juice into the pasta. Taste and season with salt, pepper and lemon juice if needed.

6

a) Chop the remaining lemon into wedges, divide the pasta into bowls.

b) Sprinkle with the remaining parsley.

c) Serve the lemon wedge on the side

Enjoy!

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