200g gluten Free linguine or spaghetti
200g raw peeled prawns, preferably tiger prawns
1 tsp garlic oil
100ml white wine
squeeze lemon juice
small handful flatleaf parsley, roughly chopped
3 tbsp lactose free cream
Cook the gluten free pasta in a large pan of boiling, salted water according to pack instructions.
Meanwhile, heat a tbsp of olive oil a frying pan.
When it starts to sizzle, add the prawns and fry for 1 min until they start to change colour.
Add the garlic infused oil oil and splash in the wine, then bring to the boil.
Swirl in a tbsp of olive oil, season with salt and pepper and a squeeze of lemon juice, then stir in the chopped parsley and lactose free cream.
When the pasta is just cooked, drain and toss through the prawns.
Divide the pasta between 2 bowls, pour over any excess sauce and serve straightaway.
Recipe adapted from: Good Food