Garlic Prawn & Spinach Pasta
4
Servings
Servings
15m PT15M
Prep Time
Prep Time
15m PT15M
Cook Time
Cook Time
30m
Ready In
Ready In
Recipe: #29950
July 12, 2018
Categories: Dinner, Main Dish, Salads, Main Dish Salad, Fish/Seafood Salad, Shellfish, Shrimp, Pasta, Linguine, Vegetables, Spinach, Easy/Beginner Cooking, Quick Meals, Entertaining, Potluck, Weeknight Meals, Skillet, Stove Top, No Eggs, Non-Dairy, Pasta Salad more
"From one of our national supermarkets and their free monthly magazine, November 2017."
Original recipe yields 4 servings
Ingredients
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.
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