Name: Creamy prawn pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 375 gram bavette or linguine; 1 cup (120g) frozen peas; 1 tablespoon oil; 500 gram green prawns, peeled, deveined, tails intact; 1 clove garlic, crushed; grated zest and juice of 1 lemon; 1/2 cup (125ml) cream; snipped chives, to serve

Ingredients

375 gram bavette or linguine

1 cup (120g) frozen peas

1 tablespoon oil

500 gram green prawns, peeled, deveined, tails intact

1 clove garlic, crushed

grated zest and juice of 1 lemon

1/2 cup (125ml) cream

snipped chives, to serve

Method

1.Cook pasta in a large saucepan of boiling, salted water according to packet directions. Add peas 2 minutes before end of cooking time. Drain, reserving 1/2 cup of pasta water. Return to pan to keep warm.

2.Meanwhile, heat oil in a frying pan on high. Cook prawns, 2 minutes, stirring, until pink. Stir in garlic, lemon zest and juice. Bring to boil and add cream. Simmer, 2-3 minutes, until thickened slightly.

3.Pour over pasta and toss to coat, adding reserved pasta water, to loosen if needed. Season to taste and sprinkle with chives to serve.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook