This linguini is great for a summer supper with crispy bread and a leafy green salad.
Creamy white wine and lemon prawn linguini
Ingredients
- 30ml (2 tbsp) butter
- 6 spring onions, thinly sliced
- 1 large garlic clove, finely chopped
- 1 small green chilli, seeded and finely chopped
- 500g prawns, peeled, cleaned and tails intact
- juice of 1 large lemon
- 100ml dry white wine
- 100ml fresh cream
- 500g fresh linguini
- 30ml (2 tbsp) Parmesan, freshly grated
- salt and cracked black pepper, to serve
- sprigs of dill, to garnish
- lime wedges, to garnish
Instructions
1
Melt the butter in a frying pan over moderate heat and add the spring onions, garlic and chilli and cook until softened. Add the prawns and cook for no more than 1 minute.
2
Add the lemon juice and white wine. Then add the cream and reduce for about 2 minutes.
3
Cook the linguini in salted boiling water until al dente. Drain and return the pasta to the pot.
4
Sprinkle the Parmesan into the creamy prawns. Stir through and season.
5
To serve, arrange the warm pasta in a shallow bowl, pile the creamy prawns on top and garnish with dill and lime wedges.
Notes
To drink: De Wetshof Finesse Chardonnay will pair with this creamy, buttery dish and pick up on the citrus.
