Ingredients
160 g linguine
120g raw peeled prawns (or Mixed Seafood)
2 tsp olive oil
1 garlic clove, finely sliced
100ml white wine
2 tbsp reduced-fat crème fraiche
salt and black pepper
juice of lemon (or to taste)
1 chilli finely chopped
small parsley , finely chopped
Method
1. Cook the pasta. Meanwhile, heat the oil in a pan and gently fry the garlic for 2 mins. Tip in the wine and bubble over a high heat for 1 min, then lower the heat and stir in the crème fraîche and lemon juice. Season to taste with salt and plenty of black pepper. Simmer for 1 min to reduce a little, then add the prawns and simmer in the sauce until just pink.
2. Drain the pasta and tip into the sauce with chilli and half the parsley . Use tongs to mix everything together. Divide between 2 shallow bowls and sprinkle with the remaining parsley.
