Skip to main content
Lemon and Double Prawn Linguine
Lemon and Double Prawn Linguine

Lemon and Double Prawn Linguine

with Peas and Shallot

Hey presto! This speedy Simple Lemon and Double Prawn Linguine is ready in under 25 minutes. Making king prawns shine in a creamy alfredo style sauce, it's also been designed by our chefs for a balanced lifestyle.

Tags:
Family Friendly
Pescatarian
Allergens:
Cereals containing gluten
Crustaceans
Milk

The quantities provided above are averages only.

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.

Total20 minutes
Active 20 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

300 grams

King Prawns

(Contains: Crustaceans)

120 grams

Peas

75 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

75 milliliter(s)

Reserved Pasta Water

Nutritional information

Energy (kJ)2569 kJ
Energy (kcal)614 kcal
Fat15.3 g
of which saturates8.3 g
Carbohydrate83.5 g
of which sugars12.8 g
Dietary Fibre8.5 g
Protein39 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Garlic Press
Kettle
Colander
Large Saucepan
Pan

Instructions

Get Prepped
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).

Cook the Pasta
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.

Start your Sauce
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.

Add the Prawns and Peas
4

a) While the sauce simmers, 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. 

Mix It Up
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.

Finish and Serve
6

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

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

Enjoy!

This week's must-try HelloFresh recipes

Sausages and Smoky Bean Casserole

Sausages and Smoky Bean Casserole

with Bell Pepper and Garlic Ciabatta
Handmade Cheesy Curried Aloo Matar Filo Parcels

Handmade Cheesy Curried Aloo Matar Filo Parcels

with Mango Chutney, Cucumber and Baby Leaf Salad
Creamy Butter Bean and Pepper Rice Bowl

Creamy Butter Bean and Pepper Rice Bowl

with Cheese and Pesto Drizzle
Pesto Crusted Cod and Garlic Butter Sauce

Pesto Crusted Cod and Garlic Butter Sauce

with Spinach Mash and Roasted Carrots
Speedy Cajun Prawn Rigatoni

Speedy Cajun Prawn Rigatoni

with Pepper and Peas
Indonesian Style Chicken Satay Traybake

Indonesian Style Chicken Satay Traybake

with Sweet Potato Fries and Baby Leaf Salad
Lemongrass Chicken Bánh Mì Inspired Salad

Lemongrass Chicken Bánh Mì Inspired Salad

with Garlic Croutons, Peanuts and Sambal Mayo Drizzle
Tex-Mex Style Pork Mince Tacos

Tex-Mex Style Pork Mince Tacos

with Tomato Salsa, Baby Gem and Grated Cheese
Quick Chicken and Pesto Cream Sauce

Quick Chicken and Pesto Cream Sauce

with Leek, Mashed Potatoes and Roasted Green Beans
Mediterranean Style Avocado & Pepper Salad

Mediterranean Style Avocado & Pepper Salad

with Greek Style Cheese, Herby Potatoes and Pesto Drizzle
Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale

Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale

and Salt and Pepper Chips
Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese

Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese

with Corn on the Cob, Bacon Roasted Tenderstem® and Green Beans
Summer Sun-Dried Tomato Salmon en Croute and Pesto Potatoes

Summer Sun-Dried Tomato Salmon en Croute and Pesto Potatoes

with Lemon Pickled Shallot, Asparagus and Green Beans
Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice

Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice

with Young Pea Pods, Lime and Tenderstem® Broccoli
Saag Chana Masala

Saag Chana Masala

with Gunpowder Potatoes, Bell Pepper and Naan
Hot Honey Spiced Chicken Thighs

Hot Honey Spiced Chicken Thighs

with Rosemary Chips and Baby Gem Salad
Oven-Baked Bacon & Mushroom Risotto

Oven-Baked Bacon & Mushroom Risotto

with Rocket Salad
Beef and Beany Quesadillas

Beef and Beany Quesadillas

with Pepper and Baby Leaf Salad
Chermoula Chicken and Warm Panzanella Pasta Salad

Chermoula Chicken and Warm Panzanella Pasta Salad

with Harissa, Baby Plum Tomatoes and Ciabatta Croutons
Crispy Cajun Fried Chicken

Crispy Cajun Fried Chicken

with Wedges and Spring Onion & Avocado Slaw