Chilli & Garlic Prawn Linguine
PREP 5 MIN•COOK 15 MIN
Weeknights just got fancy with Dan's spicy 20-minute dinner. Fill your pot with all the good stuff, including fresh shrimp (prawns) and in-season tomatoes, for a meal you'll come back to time and again.
DF
EF
GF
NS
NF
Number of servings
2
80g linguine pasta, dried (or gluten free)
1 tbs olive oil
2 tsp chilli flakes or to taste
3 garlic cloves sliced
250g cherry tomatoes
salt & pepper, to taste
350g peeled raw prawns
1 cup (40g) baby spinach leaves
1⁄2 lemon
Bring a large pot of salted water to the boil. Add linguine and cook according to package instructions, then drain.
At the same time, combine oil, chilli and garlic slices in a frypan over low heat. Cook for 2-3 minutes or until garlic is just becoming fragrant.
Stir through tomatoes and cook until tender and starting to break down, 5-7 minutes. Adjust seasoning.
Add prawns and cook for 3-4 minutes or until opaque.
Add linguine and toss well to coat.
Stir through spinach to wilt and divide between bowls.
Squeeze over lemon and serve.
Energy (kJ)
1753 kJ / 419 cals
Protein
42.5 g
Fat
12.1 g
Sat. Fat
1.9 g
Carbs
31.2 g
Sugar
3.2 g
Fiber
5.5 g
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