Ingredients
230g spaghetti or fettuccine
2 tsp butter
2 tsp olive oil
3-4 cloves garlic
minced
20 green prawns
peeled, deveined and halved lengthways
1 tsp lemon zest
2 tbsp lemon juice
½ cup fish, vegetable or chicken stock
¼ cup flat-leaf parsley
coarsely chopped
Allergy Advice
Contains Dairy
Contains Eggs
Contains Fish
Contains Gluten
Contains Shellfish
Equipment
- 1 large saucepan
- 1 large non-stick frying pan
Instructions
- Bring a large saucepan of salted water to the boil, add the pasta and cook as per packet instructions. Drain the pasta.
- Meanwhile, heat the butter and oil in a large non-stick frying pan over medium-high heat unti the butter is melted.
- Reduce the heat to medium, add the garlic and cook for 1 minute.
- Increase the heat to medium-high and cook the prawns, lemon zest and lemon juice for 1-2 minutes, until the prawns are just cooked and still tender.
- Add the stock and heat through gently.
- Add the drained pasta to the frying pan with the parsley and toss to combine.
- Serve in bowls with salad and crusty bread on the side.
Notes
Tip
This dish contains 1352.4kJ (322cals); 5.9g total fat (1.9g saturated fat)
Tip
This recipe was written by Jay Rogers for The Moodie Foodie. You can follow The Moodie Foodie on Facebook, Twitter or Pinterest.
