15-minute creamy pasta is the perfect midweek dish – recipe

Everybody loves a hearty bowl of pasta, and Jamie Oliver’s creamy prawn linguine is the ultimate comfort dish. It’s super easy to make but also tasty and full of flavour.

Jamie said: “Elegant, delicious and on the table in just 15 minutes – this prawn pasta hits the spot and feels a bit posh, too.

“By finely chopping most of the prawns, they’ll stick beautifully to the linguine, in turn creating sweetness and texture.”

The recipe serves two but quantities can be amended depending on party size.

If you have young kids or grandkids, this is a dish they can totally get involved in making. It’s “not too tricky” and you won’t be holed up in the kitchen for hours on end with this 15-minute meal.

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  • 150g dried linguine
  • Twp cloves of garlic
  • 160g raw peeled king prawns, from sustainable sources
  • Four rashers of higher-welfare smoked pancetta
  • Olive oil
  • 50 ml Italian red wine
  • One heaped tablespoon mascarpone cheese
  • 50g rocket
  • 10g Parmesan cheese

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  1. In a pan of boiling salted water, cook the pasta according to the packet instructions. At the same time, peel and finely slice the garlic. Finely chop the prawns but leave two to the side. Then, run your knife down the back of the two prawns so they’ll butterfly as they cook.
  2. Put a large non-stick frying pan on a medium heat. Finely slice the pancetta and add to the pan. Pour in one tablespoon of olive oil and fry the pancetta until lightly golden. Toss in the garlic and whole prawns for two minutes. Pour in with the wine and let it cook. Add the chopped prawns and mascarpone and toss for one minute. Use tongs to transfer the pasta into the pan, allowing a little starchy cooking water go with it. Chop up the rocket – it’s absolutely fine if it’s a rough chop – and put most of it in the pan. Toss everything together over the heat until a silky sauce forms. Season to taste with the Parmesan and black pepper. To complete the dish, scatter the remaining rocket over the pasta. Big cheese fans can top it off with a final grating of Parmesan.

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