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Creamy lime and prawn pasta
Creamy tomato sauce linguini with lime. Perfect with prawns or chicken.
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
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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.