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Prawns with Lemon Pasta

Serves 4

You will need 4 bamboo skewers.
3 garlic cloves, crushed
3 tbs olive oil
3 tbs finely chopped dill
350g peeled green prawns, tails on
450g linguine
150g frozen peas
300ml thin cream (plus a little extra if required)
2 tsp lemon zest
85g parmesan, grated
Lemon wedges, to serve


Soak the skewers in cold water for 2 hours to prevent them
burning. Place two-thirds of the garlic, the oil and 2 tablespoons
dill in a glass bowl. Add the prawns and set aside for 30 minutes
to marinate. Meanwhile, bring a large pan of salted water to
the boil, add the linguine and cook following packet directions
until al dente, adding peas for last 2 minutes of cooking. Drain.
Place the cream, lemon zest and remaining garlic in a saucepan
over low heat and simmer, stirring, for 5 minutes. Preheat a
grill or barbecue to high. Thread 4 prawns on each skewer and
grill for 2-3 minutes each side until cooked through. Add the
cream mixture, parmesan and remaining dill to the linguine and
serve with the prawn skewers and lemon wedges.