Lemon Pepper Linguine
A pair of favourites for many, Prawns and pasta. Just let the oil and linguine do the talking.
Equipment
- Tongs
- Colander
- Pot
- Saucepan
Ingredients
- 500 g Raw prawns
- 3 Garlic cloves (crushed)
- 2 tbsp Butter
- 2 tbs Olive oil
- 250 g Cherry tomatoes
- 500 ml Water
- 1 tsp Dried oregano
- ½ tsp Chilli flakes
- 1 tbsp Chicken stock powder (or 2 chicken stock cubes)
- ½ Lemon (juiced)
- 200 ml Cream
- 2 tbsp Corn flour (some water to dissolve it)
- 1 bunch Brocolini
- ⅓ Parmasan cheese
- 1 packet Linguine (500g)
- 1 handful Chopped parlsey
Instructions
- In the fry pan heat the butter and olive oil, add the prawns, cook for 2-3 minutes. Remove from the pan and set aside. To the same oil add the garlic, cook for 30 seconds. Add the cherry tomatoes and cook until skin blisters.
- Add the water stock powder and herbs, bring to the boil an allowed to cook for 10 minutes. Meanwhile cook your pasta as per packet instruction. Add the cream and cornflour mixture, allowed to thicken.
- At the Broccolini and cook for two minutes, add the prawns back to the frypan and turn the heat off. Add to cooked linguine and the fresh parsley stir until combined. Allow to sit for 5 minutes before serving.