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Lemon and Prawn Linguine
Lemon and Prawn Linguine

Lemon and Prawn Linguine

with Peas

This delicious Lemon and Prawn Linguine has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Family Friendly
High Protein
Allergens:
Cereals containing gluten
Celery
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

(Contains: Celery)

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

Nutritional information

Energy (kJ)2406 kJ
Energy (kcal)575 kcal
Fat15.2 g
of which saturates8.2 g
Carbohydrate83.5 g
of which sugars12.8 g
Dietary Fibre8.5 g
Protein29.7 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Garlic Press
Large Saucepan
Colander
Pan
Paper Towel

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) 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!

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