Creamy prawn linguine
This creamy prawn linguine is the perfect combination of thick linguine pasta, creamy sauce, and seared, juicy prawns. It all comes together in just 10 minutes in one frying pan while the pasta is cooking on the hob. We’ve also cut down on the calories by skipping the double cream and replacing with some creme fraiche.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 bowls
- 350 grams linguine pasta (12 ounces dry weight)
- 2 tbsp olive oil
- 4 garlic cloves crushed
- 1 onion chopped
- 250 grams brown mushrooms (8 ounces) sliced
- 1 tsp paprika
- 400 grams creme fraiche
- 1 cup mozzarella cheese grated
- 2 tbsp fresh parsley chopped to garnish
- salt and pepper to taste
Cook your linguine pasta according to package instructions in a pot of salted boiling water. When it’s cooked drain, rinse and set aside.
While pasta is boiling, heat a large frying pan on medium-high heat.
Add the 1 tablespoon of the olive oil to the pan and fry the garlic for about 30 seconds.
Add the onions, and continue sautéing until soft.
Add the mushrooms and fry while occasionally stirring, until the mushrooms have browned.
Transfer mushrooms, onions and garlic from the frying pan to a plate and set it aside (keep any liquid leftover in the pan).
To the same pan, add the remaining oil. Add the prawns and cook until they just begin to change colour.
Add the paprika and salt. Cook while occasionally stirring for a further 1-2 minutes to combine all the flavours in the pan. Remove the prawns from the pan and add to the plate of vegetables.
Add the crème fraiche and milk to the same pan and bring to a gentle simmer while stirring occasionally.
Allow to simmer for a few minutes, then add in the cheese.
Return the prawns, mushrooms, onions and garlic to the frying pan and mix into the creamy sauce.
Add the cooked linguine pasta to the pan as well.
Stir everything thoroughly for a further 2 minutes on low heat.
Garnish with parsley and serve!