Lemony prawn & pea spaghetti

Lemony prawn & pea spaghetti

For speedy defrosting, put the frozen prawns in a bowl of cold water for 15-20 minutes, then drain well.

By , 21 September 2015
Lemony prawn & pea spaghetti
  • Ready in: 25 mins
  • Serves: 4
  • Price: £1.21 per serving
Nutritional Info
Each 100g serving contains
  • Fat med
  • Saturates med
  • Sugars low
  • Salt high
  • Energy 1537KJ 367KCAL
of your reference intake.
Typical energy values per 100g: 1537kJ/367kcal.
  • 300g pack Asda Chosen by you Frozen North Atlantic Prawns, defrosted
  • 300g spaghetti
  • 2 large eggs, yolks only
  • 75ml reduced-fat crème fraîche
  • 1 lemon, juice and finely grated zest
  • 25g Parmesan, grated
  • 325g frozen peas
  • Drain any excess water from the prawns and pat dry with a kitchen towel.

  • Add the spaghetti to a large pan of salted, boiling water, stir gently, then simmer for 8 minutes.

  • While the spaghetti is cooking, mix the egg yolks and crème fraîche with the lemon juice and grated zest, and half of the Parmesan, in a bowl.

  • Add the peas to the spaghetti, bring back to the boil and simmer for another 2-4 minutes until the pasta is soft but firm. Drain and return to the pan.

  • Add the prawns to the spaghetti and peas, toss and warm through over a low heat for 1-2 minutes. Turn off the heat and stir in the egg yolk mixture. The heat from the spaghetti will gently cook the sauce. Garnish with the rest of the Parmesan and black pepper.