Dry cider and tarragon prawn linguine pescatarian; serves 2
marinating prawns in traditional pub flavours, cider and mustard, works surprisingly well…
- 150g fresh king prawns
- 100ml dry cider
- 1 tsp dried tarragon
- 1 tbsp dijon mustard
- 2 tbsp creme fresh
- 100g long stem broccoli
- 200g linguine
- In a bowl, pour in 100ml dry cider, dijon mustard and tarragon and stir well. Add in the fresh prawns, and allow to marinate in the fridge for an hour.
- Bring a pan of salted water to the boil, and cook the linguine. While this is cooking, drain the marinade from the prawns into a saucepan and reduce on a low heat for 8 minutes.
- Heat a frying pan with a glug of olive oil and stir fry the long stem broccoli for 5 minutes. Add the prawns, and continue to fry for a further 2 minutes.
- Once the cider marinade is reduced by half its size, stir in 2 tbsp of creme fresh. Stir this sauce into the linguine, topping with the broccoli and prawns.