Creamy linguine with prawns
Tender linguine tossed with prawns in a light white wine and crème fraîche sauce, finished with fresh chives.
| 175 g linguine | Cook pasta in salted boiling water | Drain pasta, toss with sauce & half the chives | Divide between bowls, garnish with remaining chives | |||
| 2 tsp olive oil | Gently fry garlic in oil, 2 min | Bubble wine over high heat, 1 min | Lower heat, stir in crème fraîche & lemon, season | Simmer 1 min, add prawns, simmer until pink | ||
| 1 garlic clove, finely sliced | ||||||
| 100 ml white wine | ||||||
| 2 tbsp reduced-fat crème fraîche | ||||||
| juice of ½ lemon (or to taste) | ||||||
| 150 g raw peeled prawns | ||||||
| small bunch chives, finely chopped (for the sauce) | ||||||
| small bunch chives, finely chopped (for garnish) |
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