Prawn, Saffron & Pea Linguine

15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #25365

December 22, 2016



"From Australian Better Homes and Gardens Diabetic Living September/October 2016. Please note you can freeze the remaining prawn stock for up to 3 months or use as a base for seafood risotto or in a tomato pasta sauce. I made a half dish and the stock from the shells was very strongly flavoured, would suggest if you don't like it that strong not to use the prawn heads when making just the body shell and tails."

Original is 2 servings

Nutritional

  • Serving Size: 1 (812 g)
  • Calories 777.4
  • Total Fat - 13.1 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 308 mg
  • Sodium - 1933.4 mg
  • Total Carbohydrate - 113.3 g
  • Dietary Fiber - 18.1 g
  • Sugars - 1.9 g
  • Protein - 58 g
  • Calcium - 217.1 mg
  • Iron - 6.3 mg
  • Vitamin C - 49.8 mg
  • Thiamin - 0.8 mg

Step by Step Method

Step 1

Put saffron and boiling water in a small bowl and set aside to infuse.

Step 2

Heat 1/2 teaspoon of the oil in a large non-stick frying pan over a medium-high heat and add prawn shells and cook, stirring often, for 4 to 5 minutes or until shells are golden and then add water, bring to the boil and cook for 5 minutes.

Step 3

Drain, reserving stock and discarding prawn shells.

Step 4

Wipe out frying pan and heat remaining oil in the pan over a high heat and add prawns, capsicum and asparagus and cook, tossing for 2 to 3 minutes or until prawns are cooked and then remove and set aside.

Step 5

Combine cornflour, cream and 125 ml (1/2 cup) of reserved prawn stock in a bowl and add to pan along with saffron and water mixture.

Step 6

Cook, stirring for 2 to 3 minutes or until mixture thickens and comes to a simmer and then add peas and cook for 2 to 3 minutes or until peas are tender.

Step 7

Drain pasta and return to the pan over a low heat and then add prawn mixture, pea mixture, spinach, lemon zest and juice and cook, tossing, until heated through and spinach begins to wilt and then season with pepper.

Step 8

Divide between serving bowls and serve.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Make sure to buy fresh prawns for the best flavor.
  • If you don't have saffron, you can substitute with turmeric for a similar flavor.

  • Substitute the prawns for chicken: This substitution is beneficial for people who don't eat seafood or have an allergy. The chicken will provide a similar texture and protein to the dish.
  • Substitute the linguine for quinoa: This substitution is beneficial for those who are gluten-free or looking for a healthier alternative. Quinoa is rich in protein and is a great source of dietary fiber.

Vegetarian Version Replace the prawns with firm tofu, cut into cubes. Replace the prawn stock with vegetable stock. Cook the tofu for 2-3 minutes until golden. Follow the remaining instructions as per the recipe.



Roasted Garlic and Parmesan Broccoli - This delicious side dish is a great accompaniment to the Prawn, Saffron & Pea Linguine. The roasted garlic and Parmesan cheese add a delicious flavour to the broccoli, while the crunchy texture pairs perfectly with the creamy pasta dish.


Garlic and Herb Roasted Potatoes: This simple side dish is the perfect complement to the Prawn, Saffron & Pea Linguine. The potatoes are roasted in garlic and herbs, giving them a delicious flavour and crispy texture. The combination of the creamy pasta and the crunchy potatoes is sure to be a hit with your guests!




FAQ

Q: How do I make sure my prawns are cooked?

A: Cook the prawns in a non-stick frying pan over a medium-high heat until they turn golden. Make sure to stir them often to ensure even cooking.



Q: How do I store cooked prawns?

A: Cooked prawns should be stored in an airtight container in the refrigerator and consumed within 2 days. To keep them fresh, make sure to cool them quickly before storing.

1 Reviews

KATO BABY

This was awesome we loved it Pat. So much flavor, great textures, quick and easy to make... but best of all it tasted great. My picky dh cleaned his plate. Made FYC tag game.

5.0

review by:
(13 Jul 2017)

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Fun facts:

Did you know that the Italian dish Linguine was created in the 16th century by the famous Italian chef Bartolomeo Scappi? He was also the personal chef of Pope Pius IV.

The use of saffron in cooking dates back to ancient times in Persia. It was considered a precious spice, and was even used as currency in some parts of the world.