Creamy garlic and prawn linguine
When I first mentioned this meal on my Instagram stories, I had tons of messages from people asking for the recipe. It’s quickly become one of my favourite meals because it’s so easy to make, takes no time at all and doesn’t make too much mess. As a mum, this means it’s one of our weekly go tos!
The reduced-fat crème fraîche makes the sauce so creamy but without using real cream, so it’s a nice healthy dinner too.
Once you’ve tried it a few times, you can mix it up by trying different vegetables in it. I’ve found peas, green beans and broccoli all work with the pasta, so just go with whatever you have in the house. Peas are absolutely still my favourite though.
When it comes to serving, some garlic bread on the side can never go amiss.
Prep time: 5 minutes
Cooking time: 15 minutes
Servings: 2 people
BEAUTIFULLY CREAMY AND EASY GARLIC AND PRAWN LINGUINE
INGREDIENTS
- 150g raw prawns
- 2 garlic cloves
- 2 tbsp reduced-fat crème fraîche
- 100ml white wine
- 175g linguine
- 2 tsp olive oil
- 1 tsp lemon juice
If you wanted to make this recipe stretch a bit further, simply double up the ingredients and it will serve 4 people.
METHOD
Step 1:
Cook the pasta. This dish is so quick to make, the pasta will be ready by the time the prawns are done too.
Step 2:
While the pasta is cooking, heat the olive oil in a pan on a medium heat and fry the garlic for about one minute. Be careful not to have the heat too high or it will catch quickly and turn brown.
Step 3:
When the garlic is nice and aromatic, tip in the wine and increase the heat. Let the wine bubble for about a minute so it reduces.
Step 4:
Lower the heat, remove the pan and then stir in the crème fraîche. If you don’t let the pan cool down enough, you might find it splits or curdles, so do be sure to remove the pan from the heat for a couple of minutes first.
Step 5:
Stir in the lemon juice and then add the prawns. Gently simmer the sauce until the prawns turn pink.
Step 6:
Cook your peas (I steam them in a microwave in a tupperware), and then add them last. You can add them frozen but it will reduce the temperature of the sauce, so you risk overcooking the prawns when you bring it back up to temperature.
Step 7:
Drain the cooked linguine and add it to the prawns. Use a spoon or a pair of tongs to mix everything together nicely, and then serve!
Tried this recipe? We’d love to hear what you think! Leave us a review below for other readers.
