Creamy linguine and low-fat don’t usually go in the same sentence but in this case they work. Generally we’re not keen on low-fat substitutes, preferring to have a bit less of the real thing, but reduced-fat crème fraîche is an exception. We really enjoyed this and it feels quite indulgent despite being both low-fat and good for you.
Creamy linguine with prawns – to serve 2
- 175g linguine
- 2 tsp olive oil
- 1 garlic clove, finely sliced
- 100ml white wine
- 2 tbsp reduced-fat crème fraîche
- juice 1/2 lemon
- 150g raw peeled prawns
- small bunch chives, finely chopped
Cook the pasta. Meanwhile, heat the oil and gently fry the garlic for 2 minutes. Tip in the wine and bubble over a high heat for 1 minute, then lower the heat and sitr in the crème fraîche and lemon juice. Season with salt and lots of black pepper. Simmer for 1 minute to reduce a little, then add the prawns and simmer in the sauce until they turn pink.
Drain the pasta and tip into the sauce with half the chives. Mix it all together, divide between two dishes and sprinkle with the rest of the chives.
Wine Suggestion: Have a glass of whatever you used in the sauce. Picpoul de Pinet works well and Tesco Finest do a fairly decent one at a very reasonable price. It’s light but has nice fruit and a good crisp acidity – perfect for shellfish plus enough acidity to cut through the creamy sauce in this dish.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
I love the sound of this quick prawn dish. I’d agree with using a little of the ‘real’ stuff but like you I’d always buy the lower fat crème fraiche.
This was absolutely delicious! I have to admit that because I already had a pack of M and S cooked prawns with chilli, I used these and just added them a minute before serving. I also perked it up a bit by adding some frozen chilli flakes. Will certainly be making this again.
Glad to hear it Helen! J&J