Linguine with Prawns

I'm slowly emptying the freezer to give it a clean before the summer starts. This morning I took out a packet of frozen cooked prawns and decided on this mid-week quickie meal that we both enjoy. It's very simple but packed full of flavour. Make sure you spear a prawn or two with each forkful of pasta otherwise, as usually happens, you eat the pasta and find all the best bits are the bottom of the bowl! Amounts are perhaps a bit vague but this is a recipe I do by the seat of my pants.

Linguine with Prawns - Serves 2

2 cloves of garlic, finely chopped
3 tbsp extra virgin olive oil
generous pinch of chilli flakes
small bunch parsley, chopped
butter
400g cooked, shelled prawns
salt and pepper
lemon juice
double cream
250g linquine

Finely chop the cloves of garlic. In a cold pan, add the garlic and extra virgen olive oil. Let simmer over a low heat until the garlic just begins to change colour, above all do not allow it to brown or it will become bitter. Add the chilli flakes and about half of the chopped parsley, and stir everything together. Now add a good dollop of butter, let everything cook for about one minute. Turn up the heat and add the prawns. Season with salt and pepper, and keeping everything on the move, cook until the prawns are heated through. Spritz with lemon juice and add a good splash of cream, cook for a further minute or two.

Cook the linguine according to the instructions on the packet, drain and mix through the prawn sauce. Serve at once sprinkling over the rest of the parsley. No cheese please!

Cook's note: Start the sauce off when you put the pasta in to cook.