a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine.

b) Zest and halve the lemon. Roughly chop the parsley (stalks and all).

c) Halve, peel and thinly slice the shallot.

d) Peel and grate the garlic (or use a garlic press).

a) When your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.

b) Once cooked, reserve some of the pasta water (see pantry for amount), then drain in a colander.

c) Pop the linguine back in the pan. Drizzle with oil and stir through to stop it from sticking together.

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the shallot and cook, stirring frequently, until softened, 3-4 mins.

c) Stir in the garlic and cook for 1 min more.

d) Pour in the reserved pasta water and veg stock paste, stir together, then bring to the boil. Simmer for 3-4 mins.

a) Stir the prawns and peas into the sauce and cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

a) Once the prawns are cooked, stir the creme fraiche and lemon zest into the sauce. Bring back to the boil, then remove from the heat.

b) Season with pepper, then stir through the cooked pasta and half the parsley.

c) Add a squeeze of lemon juice. Taste and season with salt, pepper and more lemon juice if needed.

a) When ready, share the prawn linguine between your bowls.

b) Sprinkle with the remaining parsley, then serve with any remaining lemon cut into wedges for squeezing over.

Enjoy!