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 (uncooked)
- 2 tablespoons olive oil
- 4 garlic cloves crushed
- 1 small onion chopped
- 250 grams mushrooms (sliced)
- 1 teaspoon paprika
- 400 grams creme fraiche
- 1 cup mozzarella cheese grated
- 2 tablespooons fresh parsley chopped to garnish
- salt and pepper to taste
Bring a saucepan of water to the boil with a little salt. Cook your linguine pasta in it for 10 minutes (or for as long as the packet instructions say).
While the pasta is boiling, heat 1 tablespoon oil in a large frying pan on a medium heat.
Add the garlic and onion and sautée until soft.
Add in the mushrooms and cook until everything is nicely browned.
Either push the mushrooms onion and garlic to the sides of the frying pan, or transfer them to a separate plate while you cook the prawns.
Add the remaining tablespoon of olive oil to the pan and cook the prawns for a few minutes on each side.
Add the paprika and salt. Cook while occasionally stirring for a further few minutes.
Add the crème fraiche and milk. Bring to the boil and tip in the grated mozzarella cheese.
If you removed the mushrooms, onions and garlic then return them to the frying pan.
Add in the cooked linguine pasta as well.
Stir everything thoroughly for a further 2 minutes on low heat. Garnish with parsley and serve!