Lemony prawn pasta

Lemony prawn pasta

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(17 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4
This storecupboard staple is low fat, summery and superhealthy to boot

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal382
  • fat7g
  • saturates3g
  • carbs59g
  • sugars3g
  • fibre5g
  • protein24g
  • salt0.93g
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  • 300g short pasta shapes
  • 1 head broccoli, cut into small florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 200g large cooked prawns, halved



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 3 tbsp crème fraîche or double cream
  • juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  1. Cook the pasta following pack instructions, scooping out a bit of the cooking water as it cooks. Three mins before the pasta is done, add the broccoli to the pan and cook for the 3 mins more. Drain, then tip back into the pan.

  2. Reduce the heat to very low and gently stir through the prawns, crème fraîche, lemon juice and some seasoning. Add a splash of the reserved pasta water if it looks too thick, then serve when everything is really hot.

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Comments (11)

rmfawcett's picture

Such a good student meal which covers all bases

Manlyfriedeggman's picture

I love this meal, cheap, quick and more importantly it inspired me to re-arrange it a little next time I make it. After reading the comments below, I too found garlic went a long way and the day after a night in the fridge it tasted even better.

There are two ways I would improve this meal. One way would be to add heat, with a few drops of tabasco and the other route would be to use 'Quark' (look it up, its great) instead of creme fraiche. Not only does this reduce the fat significantly, but it gives it a little hint of a carbonara style sauce.

Regardless, with a bit of imagination this meal really is great for budget food in a rush.

cshobbs's picture

I agree with the comments below - I also used a few dried chilli seeds.

samisweetheart12's picture

This is a nice, quick and easy recipe. Very tasty, especially if you add lots of black pepper, as others have suggested.

hturner8's picture

bit boring, don't think i'll be doing it again

danbreed's picture

Delicious, but used 4+ tbsp's 1/2 fat creme fraiche and juice of a whole lemon, plus lots of fresh black pepper! Looked a bit dry and tasted a bit bland at first tasting so these small tweaks really made it nice and tasty. Definitely a keeper!

daviesl's picture

Great recipe, very easy to make and fairly cheap. I added asparagus tips and tomatoes and cracked black pepper. Made it with half fat cream fraiche, and tastes much better with a large squeeze of lemon. Would recommend chucking in more veg than broccoli.

auracaria's picture

I made this first totally by the original recipe (as is my wont) and liked it a lot. I used low fat creme fraiche first time. Next time I added some garlic and mushrooms, it was very good. Not spectacular, but a very good storecupboard dinner. Last time I made it, some was left over. I ate it cold and all the flavours had developed so lovely, I will make a pasta salad from this tomorrow!! I think perhaps some chopped parsley will be good with this, or swap the prawns for tuna, or use some chilles and coriander. I even think smoked fish in there..... yumm.

A defininte keeper

eleanormayo's picture

Very quick & easy, but definitely needs more oomf - garlic & fresh herbs needed plus lots of black pepper. The zest of the lemon would probably help aswell.

elizabethr's picture

Good midweek meal, added garlic for extra flavour.

lourogers's picture

Nice quick and easy... nothing spectacular but a good midweek meal.

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