Ingredients
- 800g large green tiger prawns, peeled leaving tails intact, deveined
- 3 garlic cloves, finely chopped
- 1/4 cup (60ml) extra virgin olive oil
- 1 lemon
- 375g linguine
- 2 long fresh red chilli, seeded, thinly sliced
- 1/2 cup flat-leaf parsley leaves
- 80g baby rocket leaves
Method
- Step 1Combine the prawns, garlic and 1 tablespoon of the oil in a large bowl. Cover with plastic wrap and set aside for 15 minutes to develop the flavours.
- Step 2Meanwhile, use a zester to remove rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from the lemon. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the lemon.
- Step 3Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain well.
- Step 4Meanwhile, heat a large frying pan over high heat. Add the prawn mixture and cook, tossing occasionally, for 5 minutes or until prawns change colour and curl. Add the chilli and lemon rind and cook, stirring, for 1 minute or until aromatic. Remove from heat. Add the pasta, parsley and rocket and drizzle over the lemon juice and remaining oil. Season to taste with salt and pepper. Gently toss until just combined. Divide evenly among serving bowls and serve immediately.
- Low sugar
Nutrition
2490 kj
Energy
16g
Fat Total
3g
Saturated Fat
5g
Fibre
40g
Protein
203mg
Cholesterol
513.95mg
Sodium
1g
Carbs (sugar)
70g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook:
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