Serve this speedy garlic prawn and spinach linguine with a drizzle of olive oil and thinly sliced red chilli.
Ingredients
- 375g linguine
- 2 tablespoons olive oil
- 1kg raw banana prawns, peeled leaving tails intact, deveined
- 200g snow peas, trimmed, halved lengthways
- 3 garlic cloves, crushed
- 4 spring onions, thinly sliced
- 120g pkt Coles Australian Baby Spinach
Method
- Step 1Cook the linguine in a saucepan of boiling water following packet directions or until al dente. Drain well.
- Step 2Meanwhile, heat the oil in a large frying pan over high heat. Add the prawns and cook, turning, for 3-4 mins or until prawns curl and change colour. Add the snow peas and garlic and cook, stirring, for 2-3 mins or until just tender. Add the spring onion and spinach and cook, stirring, for 2 mins or until spinach wilts.
- Step 3Add the linguine to the pan. Toss until heated through. Season. Divide among serving bowls.
Nutrition
2373 kj
Energy
14g
Fat Total
3g
Saturated Fat
6g
Fibre
37g
Protein
1307mg
Sodium
3g
Carbs (sugar)
68g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Emma Braz
- Image credit: Chris Chen and Rob Palmer
- Publication: Coles
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