Tempt the family to the table tonight with this easy-peasy pasta recipe. The prawns add that special touch, and marry beautifully with the cream plus a hint of garlic, lemon and fresh chives. The kids will love it!
375 g linguine
1 cup (120 g) frozen peas
1 tbsp oil
500 g fresh green prawns, peeled, deveined, tails intact
1 garlic clove, crushed
juice and grated rind of 1 lemon
1 cup (250 ml) cream
snipped chives, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cook linguini in a large saucepan of boiling, salted water according to packet directions. Add peas 2 minutes before end of cooking time. Drain and return to pan to keep warm.
Meanwhile, heat oil in a frying pan on high. Cook prawns, stirring for 2 minutes, until pink. Stir in garlic, lemon juice and rind. Bring to boil and add cream. Simmer for 2-3 minutes, until thickened slightly. Pour over pasta and toss to coat.
Serve pasta garnished with snipped chives.