Creamy lime and prawn pasta
Creamy tomato sauce linguini with lime. Perfect with prawns or chicken.
Ingredients
- 500g prawns (uncooked)
- zest 1 lime
- juice 1 lime
- 1 tablespoon butter
- 1 can Roma tomatoes, drained
- 300ml double cream
- 2 cloves garlic, finely chopped
- fresh parsley, roughly chopped
- ½ packet dried linguine
Method
- Start water boiling for pasta.
- Shell and de-vein the prawns, leaving the tails intact. Put aside.
- In a heavy frying pan, heat butter and garlic until sizzling. Add drained tomatoes, fry for 2 minutes. Add lime juice and prawns. Cook for 2 minutes.
- Add double cream and lime zest. Simmer until pasta is cooked.
- Drain pasta and add to sauce with parsley. Serve in bowls with cracked pepper and Parmesan cheese.
