Achieve pasta perfection with this quick, healthy and affordable seafood linguine dish.
Ingredients
- 12 large green prawns, peeled leaving tails intact
- 120g linguine dried pasta
- 2 tablespoons extra virgin olive oil
- 150g zucchini, coarsely grated
- 1 long fresh red chilli, seeded, thinly sliced
- 3 teaspoons finely grated lemon rind
- 60ml (1/4 cup) fresh lemon juice
- 1/3 cup chopped fresh continental parsley
- 1/3 cup chopped fresh mint
Chilli-garlic croutons
- 1 slice (about 30g) sourdough bread, torn into small pieces
- 1 small fresh red chilli, finely chopped
- 1 garlic clove, crushed
- 1 teaspoon drained baby capers
- 1 teaspoon extra virgin olive oil
Method
- Step 1Use a small sharp knife to make a slit along the back of each prawn (don’t cut all the way through). Pull out the vein. Open each prawn and press down slightly to flatten. Cover and set aside until required.
- Step 2Cook the pasta in a large saucepan of salted boiling water or until al dente. Drain.
- Step 3Meanwhile, to make the chilli-garlic croutons, place the bread, chilli, garlic, capers and oil in a frying pan over medium heat. Cook, stirring, for 3 minutes or until golden. Transfer to a plate.
- Step 4Heat half the oil in a frying pan over medium-high heat. Cook the zucchini, chilli and 1 1/2 teaspoons of lemon rind, stirring, for 3 minutes or until the zucchini is soft.
- Step 5Heat 2 teaspoons of remaining oil in a frying pan over medium heat. Cook the prawns and remaining lemon rind for 1 1/2 minutes. Turn the prawns. Add 1 tablespoon lemon juice and cook, turning occasionally, for 1 1/2 minutes or until prawns curl and change colour. Transfer to a plate. Cover and set aside to keep warm.
- Step 6Add the pasta, parsley, mint, remaining oil and remaining lemon juice to the zucchini mixture. Toss to combine. Stir in the chilli-garlic croutons. Divide among serving plates. Top with prawns.
- Low carb
- Low sugar
Nutrition
2475 kj
Energy
23g
Fat Total
4g
Saturated Fat
6g
Fibre
39g
Protein
212mg
Cholesterol
624.71mg
Sodium
4g
Carbs (sugar)
53g
Carbs (total)
All nutrition values are per serve
Notes
I wanted to create a dish that ticked all the boxes: quick, affordable and healthy – Emily Primrose, Home Cook of the Year finalist.
The addition of zucchini to this dish was fantastic. It didn’t overpower the flavours and was beautifully cooked – Dr Rosemary Stanton.
- Author: Emily Primrose
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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