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Lemon Basil Cream Linguine

Servings: 4
Author: Delishar

Ingredients

  • 4 servings of linguine
  • 12-15 large prawns shelled and cleaned (or use chicken/scallops)
  • 1 cup cooking cream
  • 1/4 cup chicken stock
  • 1 shallot diced
  • 2-3 cloves garlic minced
  • Zest of 1 lemon
  • Handful of fresh basil
  • 2-3 tbsp divided
  • Juice of 1/2 lemon
  • 2 tbsp olive oil
  • Salt and Pepper
  • Chilli flakes to taste optional

Instructions

  • Cook your pasta in a large pot of salted boiling water for about 8 minutes, just shy of al dente.
  • Season prawns with salt and pepper.In a large saute pan, over med high heat, add 1-1.5 tbsp oil.
  • Cook prawn on both sides, 2-3 minutes.Set prawns aside.
  • In the same pan, on med heat, add remaining oil.
  • Saute garlic, shallot, and chilli flakes, stirring often making sure it doesn't burn.
  • Lower head to med-low, then add cream and allow to simmer until cream thickens.
  • When cream as thickened, add pasta, prawns, lemon zest, parsley, and basil.Toss to combine.
  • Use chicken stock to adjust to desired consistency. If it's too wet, don't worry. The pasta will absorb the sauce.
  • Season with salt and pepper to taste.Remove from heat, squeeze in lemon juice, and give it one last toss.
  • Serve immediately.