Lemony Prawn Linguine
recipe
Lemony Prawn Linguine
No commentsIngredients
- 500g fresh or dried egg linguine
- 150ml fish or vegetable stock, fresh or made with a cube
- 1 tbsp cornflour
- juice of 2 lemons
- 250g cooked and peeled prawns, defrosted if frozen
- 125g peas, fresh or frozen
- 1 tbsp snipped chives
- salt and pepper to taste
- mixed salad and French bread rolls, to serve
Serves:
4
Preparation:
10
Cook Time:
25
Total Time:
35min
Directions
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- Cook the pasta according to the pack instructions. Pour the stock into a pan. Blend in the cornflour and lemon juice and bring to the boil. Stir in the prawns and peas. Heat gently for minutes.
- Stir into the pasta with the chives. Serve with a mixed salad and French bread rolls.
Source: Tesco
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