This simple prawn linguine makes use of handy and delicious ingredients that you can have on hand in the fridge and freezer ready to make a quick supper. Each serving provides 566 kcal ...
Pop the pasta back in the pan. Do not return the pan to the heat, instead finish the dish off the heat or you will scramble the eggs when you add the sauce. Add the prawns and peas to the pasta ...
This takes a while but the flavour from the prawn stock is worth it, not to mention the fact that you don't waste any part of the 6 large (about 300g) raw Australian or Argentinian prawns you need ...
Damiano Carrara is back with the perfect pasta, his prawn tagliolini, a dish to knock your guests’ socks off. An Italian classic that’s sure to become a go-to dinner party favourite!
Add cheese mixture and simmer for 4 minutes or until sauce has slightly thickened. 5. Return pasta and prawns to pan, along with spinach and lemon juice and cook, tossing, for a further 2–3 ...
The next time you want to serve the dish, heat some of the remaining sakura shrimp aglio e olio in a skillet while boiling the pasta. Turn the flame to medium and add the sakura shrimp ...