Lunch
Prawn Scampi with Linguine
Cost per serving2 servings
£4.07
609Cal
42gProtein
68gCarbs
18gFat
Ingredients (makes 2 servings)
- King Prawns, peeled and deveined250gSainsbury's£4.99
- Linguine Pasta180gTesco£0.42
- Unsalted Butter40gAsda£0.32
- Olive Oil30mlTesco£0.37
- Garlic Cloves3pcAsda£1.00
- Dry White Wine (e.g., Pinot Grigio)60mlTesco / Morrisons / Sainsbury's£0.66
- Fresh Parsley, chopped3.13gSainsbury's£0.09
- Lemon0.5pcTesco£0.23
- Red Pepper Flakes (optional)1.56gTesco£0.06
- Salt3.04gMorrisons£0.00
- Black Pepper0.78gTesco£0.00
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente.
- While the pasta cooks, pat prawns dry and season with salt and pepper. Mince the garlic and chop the parsley.
- In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant. Do not brown the garlic.
- Add the prawns to the skillet and cook for 1-2 minutes per side until pink and cooked through. Remove prawns from the pan and set aside.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced.
- Remove pan from heat and stir in the butter until melted and a sauce forms. Squeeze in the juice from half a lemon.
- Drain the cooked linguine, reserving about 60ml (1/4 cup) of pasta water. Add the linguine, cooked prawns, and half of the parsley to the skillet. Toss to combine, adding a splash of reserved pasta water if the sauce is too thick.
- Serve immediately, garnished with the remaining fresh parsley.