Prawn Linguine Pasta

A fast and fabulous mid week treat.

Serves two generously

Ingredients

250g dried Linguine Pasta (or your pasta of choice)

200g fresh raw prawns (deveined)

200g fresh cherry tomato’s

The juice and zest of a small lemon

50g of salted butter

2 cloves of garlic sliced thinly

Small bunch fresh parsley

125ml white wine

1 egg yolk (whisked)

Salt and pepper to taste

Method

1. Cook the Linguine in boiling salted water as instructed on the packet.

2. Melt the butter in a frying pan and sauté the garlic over a low heat, add the tomato’s.

3. Add the lemon juice and zest then the prawns. Make sure the heat is not too high.

4. Add the wine, salt and pepper and let is all combine gently.

5. When the pasta is cooked, drain and reserve some of the cooking water

   Remove the pan with the prawns from the heat and add a 1/4 cup of the cooking water, then quickly mix in the beaten egg. This will give you a lovely silky sauce.

6. Serve onto warmed dishes, sprinkle with parsley and check the seasoning.
   

   Enjoy. Xx