Lemony prawn & pea pasta
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 8 mins
A star rating of 4 out of 5.43 ratingsRate
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A simple and flavoursome storecupboard prawn pasta dish that combines fresh flavours with quick cooking
Easily doubled
Easily halved
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Easy baked pears with amaretti
A star rating of 4.2 out of 5.21 ratings
Ingredients
Nutrition
Units:
MetricUS
-
350g linguine
or other long pasta
-
140g large frozen prawn
-
100g frozen pea
-
1 egg yolk
-
zest and juice 1 lemon
-
handful grated parmesan
-
soured cream
(optional)
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Nutrition: per serving
-
kcal393
-
fat6g
-
saturates2g
-
carbs69g
-
sugars3g
-
fibre4g
-
protein21g
-
salt0.33g
low
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Method
-
step 1
Boil the linguine for 8 mins. Three minutes before the time is up, tip in the prawns and peas. Reserve a cup of cooking water, then drain the pasta and return to the pan.
-
step 2
Add the egg yolk, lemon zest and juice, most of the Parmesan and some soured cream, if you like. Stir everything together, adding a little of the pasta cooking water to loosen the mixture.
-
step 3
Serve sprinkled with Parmesan.
Recipe from Good Food magazine, December 2009
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A star rating of 4 out of 5.43 ratings
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