Creamy Prawn Linguine
with fresh basil and chilli flakes
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.
The quantities provided above are averages only.
Ingredients
180 grams
Prawns
(Contains Crustaceans)
180 grams
Dried Linguine
(Contains Wheat May be present Egg, Mustard, Soya, Lupin)
125 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Onion
10 grams
Basil
1 sachet(s)
Dried Chilli Flakes
25 grams
Grated Italian Style Hard Cheese
(Contains Milk)
1 pack(s)
Passata
½ sachet(s)
Italian Herbs
2 unit(s)
Garlic
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
