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Lemony prawn pasta recipe

402 ratings

Lemon zest, chives and soft cheese form the base of the simple sauce used in this lemony prawn pasta recipe. Rich lashings of that citrussy sauce coat each al dente tube of penne; cooked and peeled prawns mean there's no faff in the preparation either. See method

Serves 4
5 mins to prepare and 15 mins to cook
555 calories / serving

Ingredients

400g penne
2 Redmere Farms courgettes, chopped
200g cooked and peeled prawns
grated rind of 1 Suntrail Farms lemon
ground black pepper
2 tbsp chopped fresh chives
200g soft cheese

If you haven't got penne, try using fusilli or another short pasta

Each serving contains

Energy
2335kj
555kcal 28%
Fat
27g 39%
Saturates
15g 75%
Sugars
3g 3%
Salt
2.5g 42%

of the reference intake
Carbohydrate 56.9g Protein 25.6g Fibre 1g

Method

Bring a pan of salted water to the boil. Cook the pasta and courgette for 10-12 minutes until tender. Meanwhile, put the soft cheese in a small pan and add 3 tbsp of water. Stir over a low heat until the cheese has melted.
Add the prawns to the cheese sauce and gently heat for 2 minutes. Remove from the heat, stir in the lemon rind and season.
Drain the pasta and return to the pan. Gently stir through the prawn sauce and serve immediately. Top with a sprinkle of chives.

See more Pasta recipes