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Creamy Prawn Linguine

Creamy Prawn Linguine

with parsley and chilli flake garnish

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
Optional Spice
Eat Me First
Family Friendly
Allergens:
Crustaceans
Wheat
Milk
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

180 grams

Prawns

(Contains Crustaceans)

180 grams

Dried Linguine

(Contains Wheat May be present Mustard, Soya)

110 grams

Creme Fraiche

(Contains Milk)

5 grams

Parsley

1 sachet(s)

Dried Chilli Flakes

1 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

1 pack(s)

Passata

½ sachet(s)

Italian Herbs

2 unit(s)

Garlic

1 unit(s)

Onion

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

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Nutrition Values

Energy (kJ)2805 kJ
Energy (kcal)670 kcal
Fat19.3 g
of which saturates10.8 g
Carbohydrate86.6 g
of which sugars14.4 g
Dietary Fiber2.2 g
Protein32.6 g
Cholesterol0 mg
Salt1.95 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Colander

Instructions

Get Prepped
1
  • Boil a large pot of salted water for the linguine.
  • Halve, peel and chop the onion into small pieces.
  • Roughly chop the parsley (stalks and all).
  • 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.

Make the Pasta
2
  • When the 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, off the heat.
  • Drizzle with oil and stir through to prevent sticking.
Cook the Prawns
3
  • Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, add the prawns. IMPORTANT: Wash hands and equipment after handling raw prawns.
  • Season with salt and pepper then fry until cooked through, 4-5 mins.
  • Once cooked, remove the pan from the heat, transfer the prawns to a plate and cover to keep warm. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
Simmer the Sauce
4
  • Return the (now empty) pan to medium-high heat with a drizzle of oil.
  • Add the onion and season with salt and pepper. Fry until softened, stirring occasionally, 4-5 mins. 
  • Add the garlic and half the dried herbs (double for 4p). Cook until fragrant, 1 min.
  • Pour in the passata and 100ml water (double for 4p).
  • Simmer until slightly reduced, 3-5 mins.

TIP: Add a splash of water if you feel the sauce needs loosening.

Coat the Linguine
5
  • Add half the parsley and half the creme fraiche to the pan.
  • Stir through the prawns and drained pasta and cook until coated and warmed through, 1-2 mins.
  • Season to taste with salt, pepper and sugar.
Finish and Serve
6
  • Divide your creamy prawn linguine between bowls.
  • Top with cheese, remaining parsley and a final dollop of creme fraiche.
  • Finish off with a sprinkling of chilli flakes—as much or as little as you like!
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