
- 0:20 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
This bright seafood spaghetti adds a gourmet touch to weeknight dinners.
Ingredients
- 350g spaghetti
- 2 tablespoons olive oil
- 400g frozen peeled green prawns with tails intact, thawed
- 1 leek, pale section only, halved, thinly sliced
- 3 garlic cloves, finely chopped
- 2 corncobs, husks, silk and kernels removed
- 80ml (1/3 cup) Massel chicken style liquid stock
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons finely grated lemon rind
- 120g pkt baby rocket leaves
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
- Step 2Meanwhile, heat half the oil in a frying pan over high heat. Cook the prawns for 1-2 minutes each side or until they curl and change colour. Transfer to a plate. Add the remaining oil to the pan. Reduce heat to medium. Cook the leek, stirring, for 4 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the corn and stock. Cook, stirring, for 1-2 minutes or until the corn is tender. Add the prawns, lemon juice and lemon rind. Cook for 1 minute or until the mixture is heated through.
- Step 3Add the pasta and rocket and toss to combine. Divide among serving bowls.
- Low sugar
Nutrition
2326 kj
Energy
13g
Fat Total
2g
Saturated Fat
8g
Fibre
34g
Protein
149mg
Cholesterol
464.27mg
Sodium
4g
Carbs (sugar)
71g
Carbs (total)
All nutrition values are per serve
- Author: Sonja Bernyk
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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