Name: Creamy prawn pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 375 gram bavette or linguine; 1 cup (120g) frozen peas; 1 tablespoon oil; 500 gram green prawns, peeled, deveined, tails intact; 1 clove garlic, crushed; grated zest and juice of 1 lemon; 1/2 cup (125ml) cream; snipped chives, to serve

Ingredients

375 gram bavette or linguine

1 cup (120g) frozen peas

1 tablespoon oil

500 gram green prawns, peeled, deveined, tails intact

1 clove garlic, crushed

grated zest and juice of 1 lemon

1/2 cup (125ml) cream

snipped chives, to serve

Method

1.Cook pasta in a large saucepan of boiling, salted water according to packet directions. Add peas 2 minutes before end of cooking time. Drain, reserving 1/2 cup of pasta water. Return to pan to keep warm.

2.Meanwhile, heat oil in a frying pan on high. Cook prawns, 2 minutes, stirring, until pink. Stir in garlic, lemon zest and juice. Bring to boil and add cream. Simmer, 2-3 minutes, until thickened slightly.

3.Pour over pasta and toss to coat, adding reserved pasta water, to loosen if needed. Season to taste and sprinkle with chives to serve.

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Ingredients

Method

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