Prawn, Saffron & Pea Linguine
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."
- 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
Put saffron and boiling water in a small bowl and set aside to infuse.
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.
Drain, reserving stock and discarding prawn shells.
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.
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.
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.
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.
Divide between serving bowls and serve.
Tips & Variations
No special items needed.