Linguine carbonara with prawns and baby capers
Enjoy our creamy carbonara recipe with prawns and baby capers. It’s on the table in just 15 minutes.
- 375g pkt fresh lasagne sheets
- 2 tbs olive oil
- 2 tbs drained baby capers, coarsely chopped
- 1 lemon, zested
- 400g raw prawns, peeled leaving tails intact, deveined
- 425g pkt Coles Kitchen Creamy Carbonara Sauce
- Finely chopped chives, to serve
Use a small sharp knife to slice lasagne sheets lengthways into 1cm-thick strips. Cook in a large saucepan of boiling water for 2-3 mins or until al dente. Drain well.
Meanwhile, heat the oil in a large frying pan over high heat. Add the baby capers and half the lemon zest and cook, tossing, for 1 min. Add the prawns and cook, stirring occasionally, for 3-4 mins or until the prawns curl and change colour.
Add the carbonara sauce to the prawn mixture in the pan and cook, stirring, for 2-3 mins or until heated through. Add the pasta and stir to combine.
Divide the pasta mixture among serving bowls. Season. Sprinkle with chives and the remaining lemon zest to serve.