Creamy linguine with prawns

Ingredients

• 175g linguine
• 2 tsp olive oil
• 1 garlic clove, finely sliced
• 100ml white wine
• 2 tbsp reduced-fat crème fraîche
• juice ½ lemon (or to taste)
• 2 handfuls (150g) raw peeled prawns
• small bunch chives, finely chopped

Description

• STEP 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.

• STEP 2

  Drain the pasta and tip into the sauce with half the chives. Use tongs to mix everything together. Divide between 2 shallow bowls and sprinkle with the remaining chives.