Linguine With Prawns, Spring Greens & Chilli
This vibrant recipe combines tender linguine pasta, succulent prawns, and a zesty lime dressing for a delightful meal bursting with fresh flavors. With a colorful mix of spring greens, garlic, and red chili, this dish is quick to prepare and perfect for a flavorful weeknight dinner.
— Constant Cookbook
Ingredients
- 200g linguine
- 200g spring greens , trimmed and chopped
- olive oil
- 1 garlic clove , crushed
- 200g raw peeled prawns (frozen are good for this, thaw them first)
- 1 red chilli , finely sliced
Instructions
- To make the dressing, mix 2 tbsp virtually fat-free fromage frais, the grated zest and juice of 2 limes and 2 tsp golden caster sugar in a small bowl and season with salt and pepper. Set aside.
- Cook 280g linguine pasta according to the packet instructions. Add 200g trimmed sugar snap peas for the last minute or so of cooking time.
- Meanwhile, heat 2 tbsp olive oil in a wok or big frying pan, toss in 2 finely chopped large garlic cloves and 1 deseeded and finely chopped large red chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown.
- Tip in 24 peeled raw king prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
- Add 12 halved cherry tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.
- Drain the linguine pasta and sugar snap peas well, then toss into the prawn mixture.
- Tear in a handful of basil leaves, stir, and season with salt and pepper.
- Serve with mixed salad leaves drizzled with the lime dressing, and warm crusty white bread.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 333 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 42 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 0.9 milligram of sodium
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