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Creamy prawn pasta


Creamy prawn pasta

Creamy prawn pasta

Ingredients

  • 375g linguine
  • 1 cup (120g) frozen peas
  • 1 tablespoon oil
  • 500g fresh green prawns, peeled, deveined, tails intact
  • 1 garlic clove, crushed
  • Juice and grated rind of 1 lemon
  • 1 cup (250ml) cream
  • Snipped chives, to serve

Method

  1. Cook linguini in a large saucepan of boiling, salted water according to packet directions. Add peas, 2 minutes before end of cooking time. Drain and return to pan to keep warm.
  2. Meanwhile, heat oil in a frying pan on high. Cook prawns, stirring for 2 minutes until pink. Stir in garlic, lemon juice and rind. Bring to boil and add cream. Simmer for 2-3 minutes until thickened slightly. Pour over pasta and toss to coat.
  3. Serve pasta garnished with snipped chives.
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