Ingredients
175g/6oz linguine
2 tsp olive oil
1 garlic clove, finely sliced
100ml/3½fl oz 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
Method
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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.
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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.
