Creamy lemon prawn linguine

Creamy and tangy, this one-pot meal comes together quickly and with little fuss. The pasta cooks directly in the rich, lemon-infused cream sauce, and the prawns add a light seafood touch making this a perfect pasta for warmer months.

Ingredients

200 g linguine

200 g prawns, peeled and deveined

30 g butter, divided

1 tbsp olive oil

3 spring onions, chopped

3 garlic cloves, crushed

50 g pancetta, diced

1 lemon, zested and juiced

⅓ cup white wine

500 ml chicken or fish stock

300 ml cream

¼ cup parsley, chopped

½ tsp each salt and pepper

Ingredients

7 oz linguine

7 oz prawns, peeled and deveined

2 tbsp butter, divided

1 tbsp olive oil

3 spring onions, chopped

3 garlic cloves, crushed

2 oz pancetta, diced

1 lemon, zested and juiced

⅓ cup white wine

2 cups chicken or fish stock

1.25 cups cream

¼ cup parsley, chopped

½ tsp each salt and pepper

Ingredients note

Linguine or fettucine is my preferred pasta for this dish, though you can use any shape you want as long as you use dry (not fresh) pasta.
I buy prawns that are already peeled and deveined for ease. If you buy prawns with the shell on, get slightly more than the amount called for in the ingredients.
The pancetta is optional but adds great savoury flavour.
The white wine also adds a nice tang, but can be substituted with more stock if you prefer.

Directions

Cook the ingredients

1. Add the oil and butter to a large saute pan or pot over medium heat.

2. Add the pancetta, spring onion, garlic and lemon zest and cook until softened, about 3-4 minutes (but don’t let the pancetta crisp).

3. Add the prawns, parsley and lemon juice. Cook the prawns for 2 minutes on each side, then remove them to a plate and cover to keep warm.

Cook the pasta

1. Add the wine, and simmer for 3 minutes to let some of the alcohol evaporate.

2. Add the stock and cream, stir and bring to a simmer, then add the linguine.

Tip: It’s important to stir the pasta regularly with a fork for the first few minutes to avoid the pasta sticking together. If the sauce becomes too dry before the pasta is done cooking, add more water 1/2 cup at a time.

3. Once the pasta is al dente and the sauce is a thick, creamy consistency, add the prawns back. Cook for another 2 minutes to warm the pasta through.

Wine pairing

The lemon tang in this recipe calls for a light white – something with a citrus undertone would be perfect, such as a Sauvignon Blanc, Vermentino or Fiano. Pinot Gris and Pinot Grigio would also pair really nicely.

Or if you want something with more body, because of the rich creaminess in the sauce you could also pair a Semillon or Chardonnay.