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Ingredients
- linguine 200g
- peeled cooked tiger or king prawns 150g
- samphire 150g, trimmed and blanched
- lemon 1 zested
- crème fraîche 2 tbsp
Method
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Step 1
Cook the pasta and drain leaving a little water clinging to it. Tip it back into a pan and stir in the prawns, samphire, lemon zest and crème fraîche until everything is heated through. Season well with pepper (taste the samphire before adding any salt) and squeeze over some lemon juice.
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Nutritional Information
- Kcals 423
- Fat 11.3g
- Carbs 54.6g
- Fibre 4.1g
- Protein 26.5g
- Salt 2.7g
