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Creamy Prawn Linguine

Creamy Prawn Linguine

with fresh basil and chilli flakes

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If you're looking for a filling and familiar meal to warm you up on these cold winter evenings, then a big bowl of pasta is always a winner. This particular pasta dish features linguine—spaghetti's slightly flatter friend—along with a creamy tomato sauce and perfectly cooked prawns.

Tags:Quick•Family Friendly•Eat Me First•Optional Spice
Allergens:Crustaceans•Wheat•Milk
Total Time25 minutes
Cooking Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

180 g

Prawns

(ContainsCrustaceans)

180 g

Dried Linguine

(ContainsWheatMay be presentEgg, Mustard, Soya, Lupin)

125 g

Creme Fraiche

(ContainsMilk)

1 piece

Onion

10 g

Basil

1 sachet

Dried Chilli Flakes

25 g

Grated Italian Style Hard Cheese

(ContainsMilk)

1 pack

Passata

½ sachet

Italian Herbs

2 piece

Garlic

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)743 kcal
Energy (kJ)3110 kJ
Fat31.23 g
of which saturates18.63 g
Carbohydrate79.89 g
of which sugars11.73 g
Dietary Fiber0 g
Protein34.03 g
Cholesterol0 mg
Salt1.71 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
•Grater
•Colander
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
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1
  • Boil a large pot of salted water for the linguine.
  • Halve, peel and chop the onion into small pieces.
  • Roughly tear the basil leaves.
  • Peel and grate the garlic (or use a garlic press).

TIP: If you’re in a hurry you can boil the water in your kettle.

2
  • When the pot of water is boiling, add the linguine and bring back to the boil.
  • Cook until softened, 12 mins. 
  • Once cooked, drain in a colander and pop back in the pot.
  • Drizzle with oil and stir through to stop it sticking together.
3
  • Meanwhile, place a pan over medium-high heat with a drizzle of oil.
  • Once hot, add the prawns.
  • Season with salt and pepper and cook for 4-5 mins.
  • Once cooked, remove the pan from the heat and transfer the prawns to a plate or bowl. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
4
  • Return the (now empty) pan to a medium-high heat with a drizzle of oil.
  • Add the onion and a pinch of salt and pepper to the pan. Fry until softened, stirring occasionally, 4-5 mins. 
  • Add the garlic and half the dried Italian herbs (double for 4p) and fry for another minute.
  • Pour in the passata and 100ml water (double for 4p) and simmer for 3-5 mins.
5
  • Add half the torn basil and half the creme fraiche to the pan.
  • Stir in the prawns and cooked pasta and allow to warm through.
  • Season to taste with salt, pepper and sugar.
6
  • Divide between bowls and top with cheese, remaining torn basil and a dollop of creme fraiche.
  • Finish off with a sprinkling of chilli flakes to taste.