Sunday, March 13, 2011

Garlic Linguine with Prawns

This is a wonderfully creamy, garlic sauce over linguine and prawns. I tweaked a few different recipes to fit our tastes and to use ingredients we already had on hand.

  • 175g linguine (2 servings)
  • 2 tsp olive oil
  • 2 garlic clove, finely sliced
  • 1/4 cup crème fraîche (can use reduced-fat, or thick double cream)
  • juice 1/2 lemon (1 to 1.5 tbsp)
  • 180g prawns
  • 3 green onion, diced
  • salt and pepper to taste

  1. Cook the pasta according to package directions. 
  2. Meanwhile, heat the oil in a pan and gently fry the garlic for 2 minutes
  3. Lower the heat and stir in the crème fraîche and lemon juice. Season to taste with salt and pepper. 
  4. Simmer for 1 min to reduce a little, then add the prawns and simmer in the sauce until just heated. 
  5. Drain the pasta and tip into the sauce with half the onions. Use tongs to mix everything together. 
  6. Serve hot. Sprinkle with the remaining onions. 

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