Creamy prawn linguine

• servings: 2 servings
• total time: 15 minutes

Ingredients

150g dried linguine

2 cloves of garlic

160g raw peeled king prawns, from sustainable sources

4 rashers of higher-welfare smoked pancetta

olive oil

50ml Italian red wine

1 heaped tablespoon mascarpone cheese

50g rocket

10g Parmesan cheese

Directions

Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, peel and finely slice the garlic. Run your knife down the back of 2 prawns, so they'll butterfly as they cook, then finely chop the rest.

Put a large non-stick frying pan on a medium heat. Finely slice the pancetta, sprinkle into the pan with 1 tablespoon of olive oil and fry until lightly golden. Toss in the garlic and whole prawns for 2 minutes, then go in with the wine and let it cook away.

Toss through the chopped prawns and mascarpone for 1 minute, then use tongs to drag the pasta straight into the pan, letting a little starchy cooking water go with it.

Roughly chop the rocket, add most of it to the pan and toss it all together over the heat until you have a silky sauce. Subtly season to perfection with the Parmesan and black pepper. Serve sprinkled with the remaining rocket and an extra grating of Parmesan, if you like.

Nutrition

• Calories: 514
• Total Fat: 19.1 g
• Saturated Fat: 7.5 g
• Sodium: 0.9 g
• Total Carbohydrate: 56.3 g
• Dietary Fiber: 2.6 g
• Total Sugars: 3.2 g
• Protein: 28.3 g