Prawn and Pea Linguine

Think this is a simple but tasty dish. Had a craving for prawns and was part of a deal so plus on the tasty side and money side.

Serves 2

200g Linguine

185g King Prawn

1 / 2 Cloves Garlic, crushed

Half a small glass of white wine

Handful of Parsley, chopped 

Small Onion, finely diced

4 tbsp Double Cream

Mug of Frozen Peas

Olive Oil

1. Boil water in a medium sized pan. Put the linguine in and allow to cook according to the pack.

2. While the pasta is cooking heat oil in a frying pan. Fry the garlic and onions for 2 minutes. Then add the prawns to the pan and cook thoroughly (they should be pink coloured). Then add the lemon juice and white wine. Allow it to reduce a bit. 

3. Before the pasta is cooked, add the peas to the pan. Once peas have been cooked drain and return to pan. 

4. Add the double cream to the frying pan. Heat through for a minute on a medium heat. Then tip the sauce into the pan with the pasta and add half the parsley. Season to taste and give a final stir. Serve with a sprinkle of parsley.

Lemon and Prawn Pasta

A quick midweek meal which is easy on the wallet and the stomach.

Serves 2

150g Linguine

Small Carton of Double Cream

100g Frozen Peas

Handful of Parsley

1 Lemon

200g Prawns

Parmesan, grated

1 Egg Yolk

Salt and Pepper

1. Put the pasta in a pan and boil according to the instructions.

2. In a bowl put the egg yolk, zest and juice on a lemon, cream, parmesan, salt and pepper. Mix well.

3. A few minutes before the pasta is cooked, add the prawns and peas to the pan. Drain the water and put pasta, prawns and peas back in the pan. Put the sauce in the pan and mix over a low heat for about a minutes. Serve with parmesan on top.