Garlic Prawn & Spinach Pasta
July 12, 2018
"From one of our national supermarkets and their free monthly magazine, November 2017."
- Serving Size: 1 (448.1 g)
- Calories 613.6
- Total Fat - 11.6 g
- Saturated Fat - 1.6 g
- Cholesterol - 314.8 mg
- Sodium - 1446.1 mg
- Total Carbohydrate - 84.1 g
- Dietary Fiber - 12.5 g
- Sugars - 1.5 g
- Protein - 43.9 g
- Calcium - 192.3 mg
- Iron - 3 mg
- Vitamin C - 12.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Cook the linguine in a saucepan of boiling salted water following packet direction or until al dente and then drain well.
Meanwhile heat the oil in a large frying pan over high heat and add the prawns and cook turning, for 3 to 4 minutes or until prawns curl and change colour and then add the snow peas and garlic and cook, stirring, for 2 to 3 minutes or until just tender and then add the spring onion and spinach and cook, stirring for 2 minutes or until spinach wilts.
Add the linguine to the pan and toos until heated through and then season.
Divide among serving bowls.
No special items needed.
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.
- When selecting the shrimp, look for ones that are firm to the touch, with a bright and vibrant color.
- When picking the spinach, make sure to choose leaves that are bright green and crisp.
- Instead of olive oil, use avocado oil. Avocado oil is a healthier alternative to olive oil as it contains more monounsaturated fats and is also a great source of Vitamin E. It is also higher in smoke point, meaning it can be used at higher temperatures without burning.
- Instead of shrimp, use tofu. Tofu is a great source of plant-based protein and is also low in fat and calories. It is also a good source of iron, calcium, and other minerals. Furthermore, it is cholesterol-free and can be easily cooked in a variety of ways.
Lemon & Garlic Prawn & Spinach Pasta Cook the linguine in a saucepan of boiling salted water following packet direction or until al dente and then drain well. Meanwhile heat the oil in a large frying pan over high heat and add the prawns and cook turning, for 3 to 4 minutes or until prawns curl and change colour. Add the snow peas, garlic, a teaspoon of lemon zest, and a squeeze of lemon juice and cook, stirring, for 2 to 3 minutes or until just tender. Add the spring onion and spinach and cook, stirring for 2 minutes or until spinach wilts. Add the linguine to the pan and toss until heated through and then season. Divide among serving bowls.
Garlic Roasted Potatoes: These potatoes are roasted in garlic butter and herbs, creating a flavorful side dish that pairs perfectly with the Garlic Prawn & Spinach Pasta. The garlic butter adds richness and the herbs add a fragrant aroma to the potatoes.
Grilled Asparagus: Grilled asparagus is a delicious and healthy side dish that pairs perfectly with the Garlic Prawn & Spinach Pasta. Grilling the asparagus brings out its natural sweetness and adds a smoky flavor. The asparagus also provides a nice contrast in texture to the creamy pasta dish.
FAQQ: What type of pasta should I use for this recipe? A: For this recipe, you should use dry linguine pasta.
Q: How do I store fresh pasta?
A: Fresh pasta should be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
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The garlic used in this recipe is native to Central Asia and has been used for thousands of years. It was also used by Roman soldiers to give them strength and courage in battle.
In the Middle Ages, garlic was believed to ward off evil spirits and was even thought to be a cure for the plague. It was also used by famous figures such as Louis Pasteur, who believed it to be a powerful medicinal herb.