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Spicy lemon and prawn linguine

This speedy prawn linguine dish take just 20 minutes to make and would make a lovely, light dinner on a hot summer's evening.

Serves 4

Prep Time 10 min

Cooking Time 10 min

Ingredients

  • 250g linguine
  • 1tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 chilli, deseeded and finely diced
  • 300g raw, peeled and deveined king prawns, tails on
  • Zest and juice of 1 lemon, plus 4 wedges to serve
  • 3tbsp chopped fresh parsley
  • 2 bunches of tenderstem broccoli, trimmed
  • 2 bunches of asparagus, trimmed

Method

  1. Cook the pasta according to the pack instructions. Drain, reserving 8tbsp of the cooking water, then cover to keep warm.
  2. Meanwhile, heat half the olive oil in a large frying pan over a medium-high heat. Add the garlic and chilli and cook, stirring, for 1–2 min until fragrant. Add the prawns and cook for a further 2–3 min until the prawns turn pink and are almost cooked through.
  3. Add the pasta, lemon zest and juice and parsley to the pan. Cook, tossing, for 1 min or until combined and the prawns are cooked through.
  4. Meanwhile, blanch the broccoli and asparagus in a saucepan of boiling water for 2–3 min until bright green and tender-crisp. Drain, then toss with the remaining olive oil.
    5 Serve the pasta with the broccoli, asparagus and lemon wedges.

Nutrition per serving

Read more on how we calculate nutrition.
366 28.4g 6.2g 1g 9.3g 4.7g 0.4g 163mg 51.9g 4.9mg

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