Creamy Prawn, Mushroom and Spinach Linguine

A quick and easy pasta dish made with chestnut mushrooms, spinach and prawns coated in a buttery sauce.

Ingredients

Main Ingredients
  • 50 gbutter
  • 200 gchestnut mushroom (sliced)
  • 150 gdouble cream / heavy cream
  • 2 clovegarlic (sliced)
  • 135 gking prawns
  • 500 glinguine
  • to tastepepper
  • to tastesalt
  • large bunchspinach
  • 125 gwhite wine

Method

  1. 1.

    Bring a pan of salted water to the boil and cook your pasta according to packet instruction.

    You're aiming to get your pasta and sauce to finish at about the same time - see notes below for tips on how to do this

  2. 2.

    Melt the butter in a large frying then add the garlic and cook for a minute until fragrant.

  3. 3.

    Add the mushrooms to the pan with a little salt and pepper and cook for a further 4-5 minutes until softened and golden.

  4. 4.

    Pour in the white wine and reduce for about 3 minutes, allowing the alcohol to evaporate.

  5. 5.

    Stir in the cream and bring to the boil, then turn down the heat add the prawns and simmer for 3-4 minutes until the prawns are pink.

  6. 6.

    Once your pasta is cooked, add the spinach and allow to wilt slightly - avoid over cooking it as it will become bitter. Finally add the pasta to the pan, you can add a little of the pasta water to the linguine to help the sauce coat the pasta if you wish.