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Special prawn pasta

Special prawn pasta

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Easily halved or doubled

Juicy tiger prawns turn this simple supper dish into something really special

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal548
fat13g
saturates7g
carbs75g
sugars4g
fibre3g
protein30g
low insalt0.94g
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Ingredients

  • 200g linguine or spaghetti
  • 25g butter
  • 200g raw peeled prawn, preferably tiger prawns
  • 1 garlic clove, crushed
  • 100ml white wine
  • squeeze lemon juice
  • small handful flat-leaf parsley, roughly chopped

Method

  • STEP 1

    Cook the pasta in a large pan of boiling, salted water according to pack instructions. Meanwhile, heat a small knob of the butter in a frying pan. When it starts to sizzle, add the prawns and fry for 1 min until they start to change colour. Add the garlic and sizzle for 1 min more, splash in the wine, then bring to the boil. Swirl in the rest of the butter, season with salt and pepper and a squeeze of lemon juice, then stir in the chopped parsley.

  • STEP 2

    When the pasta is just cooked, drain and toss through the prawns. Divide the pasta between 2 bowls, pour over any excess sauce and serve straightaway.

RECIPE TIPS
WHICH PRAWNS?
This dish works best with tiger prawns as they have the best flavour. It’s essential to use raw ones.

Recipe from Good Food magazine, November 2006

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Overall rating

A star rating of 4.5 out of 5.91 ratings
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