- Serves 2 - Ready in 20 minutes-
Gather together...
250g (half a packet) wholewheat linguine pasta strands (or use wholewheat spaghetti, but linguine holds the sauce better).
1 tbsp rapeseed oil or olive oil (for the pasta water).
Pinch of salt (for the pasta water).
Zest and juice of 1 lemon (zest first with a fine grater and then halve and juice the lemon).
150g raw king prawns (if using frozen ones then defrost them overnight in fridge), drain the saltwater out of packet before use.
200g (2 large handfuls) frozen peas, defrosted slightly by sitting them in hot water from the kettle just before use, then draining.
300ml half-fat crème fraiche.
Pinch of ground pepper.
Get cooking...
1. Boil a full kettle of water (for the pasta).
2. Snap the 250g of linguine pasta strands in half (so that the ends don't remain uncooked if you forget to stir...) and cook for circa 12 minutes, in a pan of boiling water on the hob (with the 1 tbsp of oil and the pinch of salt in). Once you are half-way though cooking the pasta, begin cooking the prawns (see next step).
3. On the hob, in a large lidded pan, gently cook the 150g of drained, raw prawns in the lemon juice and zest (of one lemon) for 3 min, with the lid on.
4. Add the 2 handfuls of defrosted, drained formerly-frozen peas, the 300ml tub of crème fraiche and the pinch of ground pepper. Cook for 2 more minutes, with the lid on.
5. Turn off the heat. Don’t drain the pasta fully, just use tongs to lift the dripping wet pasta out of the cooking water and into the large pan to ensure some liquid is added to the sauce. Stir well and serve immediately.