Brighten your weeknights with this zesty, seafood-packed pasta dish that’s ready in 20 minutes!
Ingredients List:
- 350g linguine
- 200g frozen peas
- 300g frozen cooked prawns, defrosted
- Zest and juice of 1 lemon
- 100ml double cream
Step-by-Step Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente (about 8–10 minutes). Reserve 100ml pasta water before draining.
- Prepare the Prawns: Pat the defrosted prawns dry with paper towels to remove excess moisture. Season lightly with salt and pepper.
- Sauté the Prawns: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the prawns and sauté for 2–3 minutes until warmed through. Remove from the skillet and set aside.
- Cook the Peas: In the same skillet, add another drizzle of olive oil if needed. Pour in the frozen peas and cook for about 3–4 minutes until tender but still vibrant green.
- Add Cream and Lemon: Stir in the double cream, lemon zest, and lemon juice. Let it simmer gently for 2–3 minutes to combine flavors. If the sauce feels too thick, add a splash of the reserved pasta water.
- Combine Pasta and Sauce: Add the cooked linguine to the skillet with the pea and cream sauce. Toss everything together until the pasta is well coated, adding more pasta water if needed for a silky texture.
- Add Prawns and Finish: Return the prawns to the skillet, tossing gently to combine. Cook for an additional minute to warm everything through.
- Serve: Divide among plates, garnish with extra lemon zest if desired, and enjoy immediately!
Tips and Variations:
- Garlic Boost: Sauté 1–2 minced garlic cloves before adding the peas for added depth of flavor.
- Herby Twist: Sprinkle chopped fresh parsley or basil over the dish just before serving.
- Creamy Substitute: Replace double cream with half-and-half or a mixture of milk and butter for a lighter version.
- Spicy Kick: Add a pinch of red chili flakes to the peas for a subtle kick of heat.
- Fresh Peas: If using fresh peas, cook them for 3–4 minutes in the skillet before adding the cream and lemon.
