Portly Cooks | Creamy Garlic and Lemon, Prawn Linguine

Garlic and Lemon, Prawn Linguine

I love prawns but I can’t be faffing around peeling them… I’m aware that this has 2 unpeeled prawns in the photo but pretty no?

  • 10 King Prawns (8 peeled 2 not)
  • 75g Linguine
  • 25ml Single Cream
  • 20ml Chicken Stock
  • ½ tsp Garlic Powder
  • Zest of half a Lemon

As always start off by cooking the pasta in some salted boiling water until al dente. Once that’s doing its thing. In a wok fry the prawns until pink  and then leave to rest.

In a small saucepan heat the cream and add the chicken stock, garlic powder and a crack of black pepper and stir well. Once the pasta is done, drain and add to the wok. Stir in the sauce and add the unpeeled prawns and the lemon zest. Make sure everything is nicely coated. Transfer to a bowl and top with the unpeeled prawns because it looks nice!


4 Comments Add yours

  1. Love cooking whole prawns. I think they retain more flavour.

    1. I agree! I don’t like peeling them and getting all messy though haha

      1. I have my husband do it 🙂

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