With a small tub of cooked prawns we were able to use up left over ingredients from the weekend with this fresh and summery Linguine. Tasty food doesn’t need many ingredients, just good quality ones.
Creamy Prawn Linguine – to serve 2
- 200g linguine
- 100g cooked prawns (defrosted if frozen)
- 2 tbsp crème fraîche
- handful of grated Parmesan
Cook the linguine according to the pack instructions. Scoop out a little of the cooking water and reserve, then throw in the prawns before draining, just to heat them through.
Return the pasta and prawns to the pan, then add the rest of the ingredients and season well. Add a bit of the pasta cooking water if it looks dry. Serve with some extra Parmesan.
Drink with: a wine as straightforward and easy as the dish – we’d go for a light and uncomplicated Frascati from the Lazio/Rome area. Also a good match for football 🙂