Prawn Linguine with Lemon-Parsley Sauce

Serves: 4 - 6

Time: 30 min

Ingredients

  • 1 large handful loosely packed fresh flat-leaf parsley leaves

  • 3 tablespoons capers, drained and coarsely chopped

  • 1 clove garlic, chopped

  • 1 lemon, zest and juice of

  • 1 anchovy fillet (optional)

  • 1/2 teaspoon Dijon mustard

  • 1/4 teaspoon kosher salt

  • 5 tablespoons extra-virgin olive oil, divided

  • 600 grams large prawns, peeled and deveined

  • 280 grams linguine

  • 1/2 teaspoon crushed red chilli flakes

This easy pasta combines succulent, quick-cooking prawns with a wonderfully savoury sauce that’s conveniently made in a food processor or blender. Anchovy adds depth of flavor to the dish, but you can replace it with an additional ½ teaspoon mustard if you prefer.

Method

  • Bring a large pot two-thirds full of salted water to a boil.

  • Add pasta and cook until al dente, about 11–12 minutes.

  • Drain, reserving 120ml cooking water.

  • Meanwhile, combine parsley, capers, garlic, lemon zest and juice, anchovy (if using), mustard, chilli flakes and salt in a food processor or blender.

  • Pulse just to chop, about 6 times; scrape down sides of the food processor bowl or blender.

  • With the machine running, add 3 tablespoons of the oil in a thin stream through the feeder tube.

  • Pour in 2 tablespoons water. Set sauce aside.

  • Heat remaining 2 tablespoons oil in a large, deep skillet over high heat.

  • Add prawns and cook, stirring a few times, until just pink, about 4 minutes.

  • Add pasta. Lower heat to low and stir in sauce, adding reserved pasta cooking water a few tablespoons at a time to moisten as necessary.

  • Transfer to pasta bowls and serve immediately.

Nutritional Info

Per serving: 470 calories (150 from fat), 17g total fat, 3g saturated fat, 220mg cholesterol, 1210mg sodium, 46g carbohydrates (3g dietary fiber, 3g sugar), 32g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.