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Nutrition: Per serving

  • kcal466
    low
  • fat7g
    low
  • saturates1g
  • carbs66g
  • sugars4g
  • fibre15g
    high
  • protein28g
  • salt1.5g
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Method

  • step 1

    Heat the oil in a saucepan over a medium-high heat and cook the prawns and garlic for 3 mins until the prawns are pink. Remove the prawns to a bowl and set aside.

  • step 2

    Pour the stock into the pan with some seasoning and bring to the boil. Add the pasta and cook, covered, for 10 mins, stirring occasionally. After 5 mins, add the broccoli.

  • step 3

    When the pasta and broccoli have almost cooked through, add the peas. Uncover and continue to cook until the peas have defrosted, about 2-3 mins. Stir in the sriracha and lime zest and juice, then toss through the prawns and garlic. Divide between bowls and top with extra sriracha, or just a grinding of black pepper, if you prefer.

Recipe from Good Food magazine, May 2022

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Comments, questions and tips (8)

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Overall rating

A star rating of 4.4 out of 5.24 ratings

karlewood

Made it this evening. I personally thought the season g was good. My husband is not a slay fiend, so will use low salt next time.

nataliecarrick03506

tip

Delicious! I’d add the broccoli a little earlier to avoid overcooking the pasta & frozen peas.

7yzn8m9fzt29062

Absolutely delicious !! I agree with a bit more fluid for the linguine but very quick and easy to make none the less !!

rt87v2z2rb24269

Love this recipe! Unfortunately I didn’t have low-salt stock, I used regular stock which was too salty, but still doable and delicious.

ssw56h57jy2gzKxLmR

Yes, needs more liquid for the pasta. We ended up drizzling a little olive oil onto it. The meal was delicious none the less.

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