Prawn Pil Pil Pasta
Servings:
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Ingredients
Instructions
Nutrition
| 500 g | Shrimp | |
| 150 g | Cherry tomatoes | |
| 75 g | Arugula | |
| 1 tbsp | Lemon juice | |
| 3 cloves | Garlic | |
| 1 tbsp | Fresh parsley | |
| 1 tsp | Smoked paprika | |
| .5 tbsp | Red chili flakes | |
| 350 g | Linguine | |
| 100 ml | Olive oil |
- Bring a large pan of salted water to a boil and cook the pasta for 10–12 minutes until al dente. Thinly slice the garlic.
- Meanwhile, heat the oil in a large frying pan over a medium heat and add the tomatoes. Cook gently until they start to burst, then add the garlic, paprika and chilli flakes and cook for a couple of minutes more.
- Add the prawns, increase the heat and fry until they are pink all over. Season well with salt and pepper.
- Drain the pasta, saving a splash of cooking water. Tip the pasta and reserved cooking water into the pan with the prawns. Toss well with the rocket leaves and parsley, squeeze over some lemon juice and serve.
Fat:
29.5g
Saturates:
4.3g
Sugars:
3.9g
Protein:
22.2g
Carbs:
71.7g
Fiber:
3.8g
53.6%
Calories
72.4%
Carbs
26.1%
Protein
73.8%
Fat
15.2%
Fiber