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.
The quantities provided above are averages only.
Ingredients
180 grams
Prawns
(Contains Crustaceans)
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
110 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Onion
5 grams
Parsley
1 sachet(s)
Dried Chilli Flakes
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
1 pack(s)
Passata
2 unit(s)
Garlic
1 sachet(s)
Dried Thyme
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 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.
- 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.
- 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.
- 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 thyme. 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.
- 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.
- 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!
