Garlic Prawn & Spinach Pasta

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From one of our national supermarkets and their free monthly magazine, November 2017."

Original recipe yields 4 servings
OK

Nutritional

  • 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 1

Cook the linguine in a saucepan of boiling salted water following packet direction or until al dente and then drain well.

Step 2

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.

Step 3

Add the linguine to the pan and toos until heated through and then season.

Step 4

Divide among serving bowls.

Tips & Variations


No special items needed.

Related

karenstl

I like how easy this recipe is, I think I just need a little more flavor to have it be something I would make again. I did swap frozen spinach for fresh, mushrooms for snow peas and bow ties for linguini. It didn't have enough moisture for me, so I added extra olive oil and a little homemade pesto, plus salt/pepper when I was mixing it up. Again, it's totally fine, just fairly bland. When I went back for a little more I added some balsamic glaze to the top, and that worked better for me. But I will say the shrimp was wonderful cooked this way.

review by:
(31 Jul 2018)