Creamy prawn pasta
Dec 27, 2013 1:00pm- 15 mins preparation
- 15 mins cooking
- Serves 4
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Ingredients
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
Method
Creamy prawn pasta
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1Cook 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.
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2Meanwhile, 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.
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3Pour 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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