Creamy white wine and lemon prawn linguini

February 1, 2012 (Last Updated: January 11, 2019)
Creamy white wine and lemon prawn linguini recipe

This linguini is great for a summer supper with crispy bread and a leafy green salad. 

Print Recipe

Creamy white wine and lemon prawn linguini

Serves: 4
Cooking Time: 20 mins

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.

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February 1, 2012 (Last Updated: January 11, 2019) By
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