Creamy prawn pasta

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Creamy prawn pasta
  • 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


Creamy prawn pasta
  • 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.

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