A fresh, zesty, and creamy dish made with prawns and fresh linguine. This recipe uses Flora Salted to create a rich sauce complemented by garlic, shallots, and a touch of lemon, making it perfect for summer entertaining.
1: Flash fry the prawns, then remove from the pan.
2: Add Flora Salted, onions, and garlic to the pan, cooking for a few minutes.
3: Pour in the white wine and let it bubble away.
4: Add double cream, cooked pasta, prawns, lemon juice, and parsley, and mix well.
5: Serve with lemon zest on top and optional parmesan.
