Another really, really easy dinner
200g Raw king prawns
1/2 a shallot finely chopped
splash of double cream
splash of white wine (only stuff you'd drink)
2 pats of garlic butter
100g of linguine cooked to instructions
Put water on to boil and start to cook pasta
In a frying pan heat some olive oil, add the finely chopped shallot and cook gently until translucent.
Add garlic butter, then throw in the prawns and parsley.
When they start to turn pink, splash in white wine, add cream and reduce down.
Season with black pepper and sea salt. Drain pasta, add to sauce with a little pasta water if needed.
Enjoy with the rest of white wine.