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- 300 g
linguine
- 15 g
butter
- 1
large red chilli, deseeded and finely chopped
- 3
garlic cloves, crushed
- 100 ml
dry white wine
- 200 ml
crème fraîche
Finely grated zest 1 lemon
- 250 g
raw peeled king prawns
Large handful parsley, leaves picked and roughly chopped
- Step 1Cook pasta in a large pan of salted boiling water according to pack instructions.
- Step 2Meanwhile, in a large frying pan melt butter over medium-high heat. Add the chilli and garlic and fry for 1min. Pour in the white wine and bubble to reduce by 1/2.
- Step 3Stir in the crème fraîche and lemon zest, bubble for 2min. Add the prawns and cook for a further 3min, stirring occasionally, until prawns are cooked through and the sauce is slightly reduced.
- Step 4Drain pasta and add to pan with the parsley and some seasoning. Toss well to coat the pasta, then divide between 4 plates or bowls and serve.
Per serving:
- Calories: 555
- Protein: 21g
- Total fat: 25g
- Saturates: 16g
- Carbs: 55g
- Total sugars: 3g
- Fibre: 4g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
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