• This linguini is great for a summer supper with crispy bread and a leafy green salad. 

    Creamy white wine and lemon prawn linguini

    Serves: 4
    Cooking Time: 20 mins

    Ingredients

    • 30ml (2 tbsp) butter
    • 6 spring onions, thinly sliced
    • 1 large garlic clove, finely chopped
    • 1 small green chilli, seeded and finely chopped
    • 500g prawns, peeled, cleaned and tails intact
    • juice of 1 large lemon
    • 100ml dry white wine
    • 100ml fresh cream
    • 500g fresh linguini
    • 30ml (2 tbsp) Parmesan, freshly grated
    • salt and cracked black pepper, to serve
    • sprigs of dill, to garnish
    • lime wedges, to garnish

    Instructions

    1

    Melt the butter in a frying pan over moderate heat and add the spring onions, garlic and chilli and cook until softened. Add the prawns and cook for no more than 1 minute.

    2

     Add the lemon juice and white wine. Then add the cream and reduce for about 2 minutes.

    3

    Cook the linguini in salted boiling water until al dente. Drain and return the pasta to the pot.

    4

    Sprinkle the Parmesan into the creamy prawns. Stir through and season.

    5

    To serve, arrange the warm pasta in a shallow bowl, pile the creamy prawns on top and garnish with dill and lime wedges.

    Notes

    To drink: De Wetshof Finesse Chardonnay will pair with this creamy, buttery dish and pick up on the citrus.

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