Prawn cocktail pasta

Prawn cocktail pasta


  • 75g (3oz) dried linguine
  • 2 tsp tomato purée
  • 2–3 tbsp crème fraîche
  • Worcestershire sauce a few dashes
  • Tabasco - a good dash
  • 2 tsp lemon juice
  • 75g (3oz) cooked and peeled coldwater prawns defrosted, if frozen
  • 3–4 little gem leaves
  • Paprika for sprinkling


1. Cook the pasta in a saucepan of boiling water for according to the packet’s instructions.

2. Meanwhile, mix the tomato purée, crème fraîche, Worcestershire sauce, tabasco and lemon juice together in a bowl.

3. Drain the pasta, put it back in the pan, on a low heat, add the sauce and prawns and warm through. Then tear in the lettuce leaves and serve in a warmed bowl, dusted with paprika.


Time: 15 minutes
Serves: 1-2
Nutrition: 465 calories, 17g fat (10g saturated fat)


Combine pasta and everyones favourite retro dish to make this yummy meal for two - perfect if you need a speedy dinner