Prawn Linguine
A light creamy sauce with citrus flavouring that is perfect for a quick meal solution.
2T butter
4 shallots
1 clove garlic finely chopped
500g prawns that have been peeled and cleaned. Keep a few with the tails on to garnish the dish.
Juice of 1 lemon
1T lemon zest
100ml dry white wine
100ml crème fraiche
1T each chopped fresh dill and parley
500g fresh linguine
Melt the butter and fry the shallots and garlic until soft. Add the prawns and stir fry for 1 minute. Add the lemon juice and white wine. Add the crème fraiche and reduce for 2 minutes.
Cook the pasta. Drain and pour over the sauce. Add the finely chopped herbs. Garnish with the prawns that have their tails left on, lemon wedges and fresh dill sprigs. Grind some fresh black pepper over and scatter some sea salt too.
For variety add mange tout peas.
2T butter
4 shallots
1 clove garlic finely chopped
500g prawns that have been peeled and cleaned. Keep a few with the tails on to garnish the dish.
Juice of 1 lemon
1T lemon zest
100ml dry white wine
100ml crème fraiche
1T each chopped fresh dill and parley
500g fresh linguine
Melt the butter and fry the shallots and garlic until soft. Add the prawns and stir fry for 1 minute. Add the lemon juice and white wine. Add the crème fraiche and reduce for 2 minutes.
Cook the pasta. Drain and pour over the sauce. Add the finely chopped herbs. Garnish with the prawns that have their tails left on, lemon wedges and fresh dill sprigs. Grind some fresh black pepper over and scatter some sea salt too.
For variety add mange tout peas.
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