Chilli and lemon prawn linguine

Author: Nikki Wallman

Photographer: Mark O'Meara

A delightfully simple prawn pasta dish that's on the table in just 20 minutes.

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

250g dried linguine pasta
1 tablespoon olive oil
2 cloves garlic, crushed
1 chilli, deseeded, finely diced
400g prawns, tails on, peeled, de-veined
1 lemon, zest and juice
3 tablespoons chopped fresh parsley, plus extra, to garnish
20 stalks asparagus, trimmed (or 2 cups of green beans)
2 bunches broccolini or 4 cups (370g) broccoli florets

Instructions

Stay Awake

1 Cook pasta in a large saucepan of boiling water following packet directions until tender. Drain. Cover to keep warm.

2 Meanwhile, heat half the oil in a large frying pan over a medium-high heat. Add garlic and chilli and cook, stirring, for 1-2 minutes or until fragrant. Add prawns and cook for 3-4 more minutes or until prawns turn pink and are almost cooked through.

3 Add cooked pasta, 1 tablespoon lemon zest, 2 tablespoons lemon juice and parsley to pan. Cook, tossing, for 1 minute or until combined and prawns are cooked through.

4 Meanwhile, blanch asparagus (or beans) and broccolini in a saucepan of boiling water for 2-3 minutes or until bright green and tender-crisp. Drain then dress with the remaining oil and 1 more tablespoon lemon juice.

5 Serve pasta with asparagus and broccolini on the side and garnish with extra parsley.

Variations

Make it gluten free: Use gluten-free pasta.

Nutrition Info (per serve)

Calories 347 cal

Kilojoules 1450 kJ

Protein 29 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 45 g

Sugar 5 g

Dietary fibre 9 g

Sodium 410 mg

Calcium 150 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.