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Prawn, Crab and Lemon Linguine

Prawn, Crab and Lemon Linguine

Prep Time 20 minutes
Servings 2 people


  • 175 g Dried linguine
  • 150g pack King prawns (cooked)
  • 100g White crab meat (or white and brown if you prefer)
  • 1 handful Flat leaf parsley, chopped
  • 1 tbsp Philadelphia
  • 1 Lemon (juice of)
  • 2 cloves Garlic, finely chopped or grated
  • 1 tbsp Olive oil


  1. Pop a pan of water on and add a generous amount of salt (it should be as salty as the sea!). Bring to the boil and add your dried linguine, cooking as per the pack instructions.

  2. Drizzle your olive oil in a frying pan and add the garlic, stirring to cook well. If you want to use a chopped chilli you can add at this point.

  3. Add the crab and prawn to the frying pan and thoroughly heat through. Squeeze the juice of the lemon into this and stir well. Add your tbsp of Philadelphia and mix until a sauce is created. 

  4. Drain your pasta, reserving some of the cooking water, and add to the crab and prawns and fold through. Serve in bowls with your chopped parsley sprinkled on top, accompanied by Thatchers Katy!