Linguine with Prawns & Parsley Pesto

This is a quick Sunday dinner packed with flavours and oomph.


20 large prawns, shelled

100 grams shallots, finely chopped

1 large celery stick, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

1 teaspoon chilli flakes

150ml dry white wine

40 grams crème fraiche

50 grams parsley pesto

Rind from one lemon, finely zested

2 tablespoons Italian parsley, finely chopped

30 grams butter

1 tablespoon vegetable oil

1 tablespoon extra-virgin olive oil

Salt to taste

400 grams packet linguine


Cook the linguine as per instructions on the packet. Save 100ml of pasta cooking water at the time of draining.

To prepare the sauce:

Heat the vegetable oil in a large heavy bottomed sauté pan to very hot. Add the prawns in two batches and cook them on each side for a minute. (The time is a guideline as I used fairly large ones – it depends on the size of the prawns you are using). Set aside.

Melt butter and the extra virgin olive oil in the same pan. Sauté the shallots and celery for a couple of minutes. Add the chilli flakes and garlic. Turn the heat up to high and pour the wine. Allow some of the wine to evaporate.

Reduce heat to medium. Add salt and also the pasta cooking water. When the liquid in your sauté pan starts to bubble, add the crème fraiche. Once the crème fraiche has melted, add the parsley pesto. Reduce heat to low and add more pasta cooking water if needed.

Mix in the cooked linguine along with the prawns and lemon rind. Mix everything well. Sprinkle the Italian parsley and serve immediately. Serves four.

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