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Lemon and Double Prawn Linguine
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Lemon and Double Prawn Linguine

Lemon and Double Prawn Linguine

with Peas

Tags:
Under 650 calories
Quick
Family Friendly
Allergens:
Cereals containing gluten
Celery
Crustaceans
Milk

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 Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Lemon

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

180 grams

Linguine

(Contains Cereals containing gluten)

10 grams

Vegetable Stock Paste

(Contains Celery)

300 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

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Nutritional information

Energy (kJ)2626 kJ
Energy (kcal)628 kcal
Fat15.9 g
of which saturates8.4 g
Carbohydrate83.5 g
of which sugars12.8 g
Protein41.5 g
Salt3.02 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a) Boil a full kettle.

b) Zest and halve the lemon. 

c) Halve, peel and thinly slice the shallot.

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

2

a) Pour the boiled water into a large saucepan on high heat.

b) Add the linguine and 1/2 tsp salt and bring back to the boil. Cook until tender, 12 mins. 

c) Once cooked, reserve some of the pasta water (see pantry for amount), then drain in a colander.

d) Pop the linguine back in the pan. Drizzle with oil and stir through to stop it from sticking together.

3

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.

4

a) Drain the prawns.

b) 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. They're cooked when pink on the outside and opaque in the middle. 

5

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.

c) Add a squeeze of lemon juice. Taste and season with salt, pepper and more lemon juice if needed.

6

a) When ready, share the prawn linguine between your bowls.

b) Serve with any remaining lemon cut into wedges for squeezing over.

Enjoy!

7

Step 4 MOD: If you’ve chosen to double up on king prawns, drain them, then cook the recipe in the same way.