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Garlic and lemon prawn pasta recipe

With garlic butter prawns, vibrant veg and a hint of lemon, it only takes 5 ingredients and 15 minutes to throw together this fresh and fancy pasta. It is the ideal dish to whip up for any unexpected guests!

Allergens: Recipe may contain milk, shellfish, wheat and lactose.


6 Ingredients


  • 500g packet dried linguine pasta

  • 500g packet frozen peeled broad beans

  • 2 tbsp extra virgin olive oil

  • 280g packet De Costi Prawns with Lemon & Garlic Butter

  • 1 bunch asparagus, cut diagonally into thirds

  • 1 lemon, rind cut into thin strips, juiced, plus extra lemon cheeks, to serve

3 Method Steps


  • Step 1

    Cook the pasta
    (500g packet dried linguine pasta)
    in a large saucepan of salted boiling water following packet directions, adding the broad beans
    (500g packet frozen peeled broad beans)
    in the last 3 minutes of cooking. Drain.

  • Step 2

    Meanwhile, heat the oil
    (2 tbsp extra virgin olive oil)
    in a large, deep frying pan over high heat. Add the prawns
    (280g packet De Costi Prawns with Lemon & Garlic Butter)
    and asparagus
    (1 bunch asparagus, cut diagonally into thirds)
    . Cook, tossing occasionally, for 2-3 minutes or until the prawns curl and change colour.

  • Step 3

    Add the pasta mixture and lemon juice to the prawn mixture and toss until combined. Scatter over the lemon rind
    (1 lemon, rind cut into thin strips, juiced, plus extra lemon cheeks, to serve)
    , season and serve the pasta with extra lemon cheeks.
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Recipe Notes

If you stand asparagus upright in a glass of water (like you would flowers), cover with a reusable plastic bag and store in the fridge, it’ll stay fresh for up to 4 days.

Image by Lucy Nunes And Guy Bailey

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