This lovely prawn and asparagus linguine is full of flavour and satisfies even the biggest of hungers, not to mention providing a great pasta fix. Best with plump fresh prawns and first of the season asparagus for the most intense flavours.
3 people made this
1 white onion, chopped
3 cloves garlic, minced
1.35kg jumbo prawns, shelled and deveined
250ml white wine
juice of 1 lemon
300ml extra thick double cream
2 spring onions, chopped
200g cooked asparagus, chopped
salt and pepper, to taste
450g fresh linguine
2 tablespoons fresh chopped parsley
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Method Prep:15min › Cook:20min › Ready in:35min
In a large heavy bottomed saucepan, melt the butter and add the onions, cooking for 5 minutes until softened, but not browned. Add the garlic and stir for a further 2 minutes.
Add the prawns, the white wine and the lemon juice. Bring to the boil, cover and then remove from the heat as soon as the prawns turn pink, about 5 minutes. Remove the prawns with a slotted spoon. Return the liquid left in the pan to the boil and reduce by half. Add the cream, spring onions, asparagus and seasoning. Lower the heat and simmer for 1 minute or just enough to heat the cream and asparagus through.
Meanwhile, bring a large pan of water to the boil and add the linguine. Cook until al dente or according to instructions on the packet. Combine the pasta, sauce, prawns and parsley and toss well to coat. Season again and serve immediately.