By Chantal Lascaris @chantal_lascaris
There’s nothing like a creamy pasta when you’re craving comfort food. No matter the season, pasta is a timeless dish – perfect for both cold winter nights and balmy summer days. Add succulent prawns, and you’ve got a meal fit for royalty.
This recipe swaps out heavy cream for Greek-style yoghurt and uses wholewheat pasta, making it a lighter yet still indulgent option. The result? A luxurious, creamy meal that satisfies without the extra calories.
METHOD
Ingredients
Instructions
1. First prepare the prawns. Heat olive oil in a non-stick pan, then add the garlic and prawns. Cook until the prawns start turning pink, then stir in the lemon juice. Continue cooking until the prawns are fully cooked. Remove from the pan and set aside.
2. In the same pan, add the remaining olive oil, garlic, and onion. Sauté until the onion softens.
3. Pour in the white wine and chicken stock, then simmer for 3-5 minutes, or until the liquid has reduced.
4. Meanwhile, cook the wholewheat linguine according to the packet instructions.
5. Stir the honey into the onion mixture. Add the cooked pasta and prawns, tossing everything together. Finally, stir in the Greek-style yoghurt, ensuring the pasta is fully coated in the creamy sauce.
6. Scatter over chopped parsley and any other garnish of your choice. Serve immediately.