Pasta with White Wine and Cream Sauce and Marinated Prawns

I’m a little too fat conscious to make this deliciously rich and creamy dish regularly (unusual for a cook I know) but now again it’s OK to indulge.  Sometimes when I can’t bring myself to use all that double cream, I add some tomato paste to single cream.  You end up with a different character to the dish but it is still very tasty.

The beans in this dish are optional, I only used them because we had a glut of beans and I was using them in everything, but they do add a nice texture.

Serves 2

Preparation time: 20 minutes   Cooking time:  20 minutes

Marinade:


1 small red chilli, de-seeded and finely chopped
1 tsp lemon zest
2 tsp soy sauce
½ tsp freshly ground white or black pepper
2 tsp olive oil

 

12 king prawns, peeled
180g linguine or thin spaghetti
1 tbsp butter
1 clove garlic, minced
1 spring onion, thinly sliced
Pinch crushed dried chillies or to taste
6 French beans, sliced (optional)
½ cup/125 ml white wine
½ cup double cream
1 tsp lemon juice
Salt and pepper to taste
1 tbsp chopped parsley
2 thin slices peeled ginger, julienned