Garlic Butter Prawn Linguine

• 300 graw king prawns, peeled, deveined
• Fine salt, to taste
• 4garlic cloves, thinly sliced
• 1red chilli, finely chopped
• 100 mldry white wine
• 50 gbutter
• 2 tbspolive oil
• 200 gdried linguine
• 30 mllemon juice
• 15 gflat-leaf parsley, finely chopped
• 100 grocket, optional (optional)
• Finely grated lemon zest (2 g)
• Black pepper, to taste

Method

1. 1Bring a large pan of salted water to the boil and cook the linguine for 1 minute less than the packet instructions. Keep a mugful of pasta water before draining.
2. 2Meanwhile, heat the olive oil and half the butter in a wide frying pan over medium-high heat. Add the sliced garlic and chopped chilli and fry for about 1 minute, until fragrant and softened but not coloured.
3. 3Pour in the wine and simmer for 2–3 minutes until reduced by about half. Add the prawns and cook for 2–3 minutes, turning, until pink and opaque throughout.
4. 4Tip the drained linguine into the pan with a generous splash of pasta water and toss to combine.
5. 5Add the remaining butter along with the lemon zest and juice, and toss vigorously over the heat for a minute until the sauce turns glossy and clings to every strand. Loosen with more pasta water if needed.
6. 6Taste before adding salt and pepper, scatter with chopped parsley and serve straight away, with the optional rocket alongside.

Per serving

kcal

884

protein

48.5g

fibre

3.9g

carbs

81g

fat

36.5g