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.

4

5m

10m

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

Divide the pasta mixture among serving bowls. Season. Sprinkle with chives and the remaining lemon zest to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.