Creamy Prawn Linguine

Charmaine Lu -
  • 330g linguine
  • 200g peas
  • 1 tbsp olive oil
  • 1 chopped garlic clove
  • Pinch of chilli flakes
  • 300g cooked and peeled small prawns
  • 250g mascarpone
  • 100g wild rocket leaves
  • 1 lemon, juice and grated zest
  • Salt and pepper
  • Cook the linguine in salted boiling water until al dente, adding the peas for the final 2 mins. Meanwhile, gently fry the garlic and chilli flakes in the oil for 30 seconds.
  • Add the prawns to the pan and toss in the garlicky oil. Stir in the rocket leaves, lemon zest and juice, and the mascarpone. Cook for 4 mins or so, then drain the pasta and peas and add to the sauce. Mix well, season with salt and pepper, and serve.
30 mins
4 serving