Prawn Linguine With Creamy Lemon Sauce - cooking recipe

Ingredients

13.25 oz linguine
1 cup frozen peas
1 tbsp oil
1 lb raw prawns, peeled, deveined, tails intact
1 clove garlic, minced
1 None lemon, zested and juiced
1/2 cup heavy cream
None None snipped chives, to serve

Preparation

Cook pasta in boiling, salted water until al dente, adding peas 2 mins before end of cooking time. Drain, reserving 1/2 cup pasta water.
Meanwhile, heat oil in a frying pan over high heat. Cook prawns for 2 mins, stirring, until pink. Add garlic, lemon zest and lemon juice. Bring to a boil then add cream. Simmer for 2-3 mins, until thickened slightly. Add pasta and toss to coat, adding reserved pasta water to loosen, if necessary. Season.
Serve sprinkled with chives.