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3
December
Creamy Prawn Linguine with Lemon and Spinach
Creamy Prawn Linguine with Lemon and Spinach
Print recipe| Serves | 4 |
Ingredients
- 350g Dried Linguine
- 30ml Olive Oil
- 3 Garlic Cloves (minced)
- 180ml White Wine
- 4 tablespoons Creme Fraiche
- Juice and zest of 1 Lemon
- 300g King Prawns (raw and peeled)
- 200g Baby Spinach
Directions
| 1. | Cook linguine as per packet instructions |
| 2. | Meanwhile, heat oil in a large frying pan over a medium heat and add garlic and lemon zest |
| 3. | Stir for 1-2 minutes, then add white wine. Allow to simmer and reduce slightly |
| 4. | Stir in the creme fraiche and lemon juice |
| 5. | Place the prawns in the sauce and allow to simmer until pink |
| 6. | Drain the pasta, reserving a mug of pasta water, and add the pasta to the sauce |
| 7. | If the sauce needs loosening a little, add some of the pasta water |
| 8. | Serve the hot pasta over a bed of baby spinach |
