Prawn Linguine
Struggling for dinner ideas? Can't be bothered cooking? Whip this beauty up in 10 minutes flat
Ingredients
- 2/5 Packet Linguine/Spaghetti
- 150 g King Prawns
- 1/2 Medium Onion
- 2 Cloves Garlic
- 300 ml Creme Fraiche
- 1/2 Lemon
- 2 tsp Dill
- 1 pinch Salt & Pepper
- 2 dash White Wine
Optional Extras
- 1 cup Chestnut Mushrooms
- 2 tbsp Spring Onions
- 1 Handful Spinach
Instructions
- Start with the pasta. Boil some water (use the kettle to save time and add it to the pot). Once boiled, add a pinch of salt and the pasta. The pasta shouldn’t take long, about 8 minutes, but if you’re using wholewheat pasta it will take a few minutes longer.
- Next, dice 1/2 medium onion and crush 2 cloves of garlic. Heat a little oil in a pan and add onion and garlic to pan. Add a small pinch of salt to the pan to help break down the onion. Keep on a low heat and cook until the onion is translucent but not coloured.
- Add a splash of white wine and cook for a bit. The pan will sizzle and any of the brown residue from the onion or garlic stuck to the bottom will come away. You want to cook the alcohol out of the wine, so cook for a couple of minutes before proceeding to the next step. Note: You don't have to add wine if you don't have it, but it does enhance the flavour of the dish. Plus you can save a glass at the end to have with your meal.
- If you’re adding the extras (1 cup mushrooms, 2 tbsp spring onion, 1 handful spinach), add them here. I add a tiny bit of butter to give it a creamy texture and to brown the mushrooms nicely. You don’t need much at all, about a pinky nail sized amount.
- Add 150g prawns and cook briefly - until the colour starts to change. Add 300ml creme fraiche, 2 tsp dill and a pinch of salt and pepper. Stir for a bit and add the juice of half a lemon. Cook until prawns are fully pink and season to taste.
- Your pasta should be done now too. You can serve as is or add a little Parmesan if you wish. Voila! 10 minute prawn linguine.