White wine prawn pasta with lemon and garlic breadcrumbs

Indulge in this restaurant-quality dish in the comfort of your own home.

SERVES 2

PREP TIME 15 MINS COOK TIME 20 MINS

● 15g butter

● 3 garlic cloves, crushed

● 30g breadcrumbs

● Zest of ¼ lemon

● 200g fresh pappardelle pasta

● 200ml dry white wine (we used Riesling)

● 125ml single cream

● 150g raw king prawns

● 7g dill leaves

1 Heat 10g of the butter in a non-stick frying pan and add 1tsp crushed garlic. Soften, then add the breadcrumbs and cook until golden. Stir in the lemon zest, season and set aside.

2 Bring a large pot of salted water to the boil and cook the pasta according to the pack instructions.

3 Melt the remaining butter in a frying pan, add the remaining garlic and cook until soft, then pour in the wine. Reduce by a third, then pour in the cream, stir and cook for 1-2 mins more.

4 Add the prawns and cook for around 3 mins or until cooked through. Stir in the dill, then add the pasta and toss together. Divide into two bowls and sprinkle over the lemon-and-garlic breadcrumbs.