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Nutrition: per serving

  • kcal472
  • fat9g
  • saturates4g
  • carbs78g
  • sugars3g
  • fibre4g
  • protein27g
  • salt1.05g
    low
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Method

  • step 1

    Bring a large pan of water to the boil, then cook the linguine according to pack instructions. Reserve a little pasta cooking water, then tip in the prawns, just to heat through, before draining.

  • step 2

    Return the prawns and pasta to the pan, then tip in the rest of the ingredients. toss everything together, adding a little of the cooking water if the pasta is dry. Serve straight away.

Recipe from Good Food magazine, July 2007

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Comments, questions and tips (19)

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Overall rating

A star rating of 4.2 out of 5.24 ratings

Olive Hoil

A star rating of 4 out of 5.

Just add a teaspoon of pesto it makes all the difference.

soosiemac

A star rating of 5 out of 5.

Am waiting for galbladder op, and so on very low fat diet. Scaled down the recipe to make a single portion just for me. I didn't have any rocket, so added some frozen peas right at the end. Also I left off the parmesan (sob), and squeezed some lemon juice over it. It was delicious. And fabulously…

stunningandgorgeousforever

As a very proud (and absolutely wonderful!) mother of five, I can testify that this recipe is like a gift from heaven, and beyond! I make this for my children's entrée every Thursday evening, and every time, without fail, it turns out perfectly, and of course goes without saying that every last bit…

fiberb

A star rating of 4 out of 5.

Made just one serving for myself. Didn't have rocket, so used flat-leaf parsley. The rest of the familly ate spaghetti with tomato sauce. but this recepy is so quick and easy it was no problem to cook an extra dish. Really liked it, will make again.

pboropixie

A star rating of 4 out of 5.

I've just cooked this, using plenty of parmesan and a generous grinding of black pepper. We enjoyed it, and as it was quick, easy and contains my partner's favourite ingredient (prawns), I think this will become a regular.

jenwybrow

A bit of garlic and black pepper finished this dish off perfectly for me.

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