Alfredo Prawn Linguine
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 180 g | Shrimp | |
| 60 g | Spinach | (baby) |
| 1 | Onions | |
| 110 g | Creme fraiche | |
| 50 g | Parmesan | |
| 1 tbsp | Butter | |
| 2 cloves | Garlic | |
| 5 g | Chives | |
| 1 tbsp | Italian seasoning | |
| 180 g | Linguine | |
| 2 tbsp | Balsamic glaze | |
| 1 tbsp | Vegetable stock |
- Boil a large pot of salted water for the linguine. When boiling, add the linguine to the water and bring back to the boil. Cook until softened, 12 mins. Once cooked, drain in a colander and pop back in the pot, off the heat. Drizzle with oil and stir through to prevent sticking.
- Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if you prefer).
- Place a pan over medium-high heat with a drizzle of oil. Once hot, add the prawns and onion. Season with salt and pepper. Cook until the prawns are pink and the onion has softened, 4-5 mins. Add the garlic to the pan and fry until fragrant, 1 min.
- Stir in the creme fraiche, stock, Italian herbs and 75ml water (for 2P). Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins. Add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins. Add the cheese and butter and stir until both have melted, 1-2 mins.
- Stir the cooked linguine into the sauce along with half the chives. Season with salt and pepper. Loosen the sauce with a splash of water if required. Sprinkle with the remaining chives, and finish with a drizzle of balsamic glaze.
Fat:
24g
Saturates:
13.8g
Sugars:
9.4g
Protein:
37.8g
Carbs:
79.2g
Fiber:
5g
56.8%
Calories
80%
Carbs
44.5%
Protein
60%
Fat
20%
Fiber