Prawn and Serrano Linguine
Nutrition per serving
| Calories | 489 kcal |
| Protein | 28.9 g |
| Carbs | 48.6 g |
| Fats | 20.7 g |
| Saturated Fat | 7.2 g |
| Monounsaturated Fat | 3.4 g |
| Polyunsaturated Fat | 0.7 g |
| Sugars | 1.1 g |
| Fiber | 3.6 g |
| Sodium | 709 mg |
Ingredients
| Garlic | |
| Green Chilli Pepper | |
| Chives | |
| Tiger Prawns | |
| Linguine Pasta | |
| Creme Fraiche | |
| Lemon | |
| Olive Oil | |
| Serrano Ham |
Preparations
1. Peel/finely dice the garlic.
1. Peel/finely dice the garlic.
2. Slice the chili in half lengthways, remove the seed and finely chop.
3. Finely chop the chives.
4. Finely slice the Serrano ham and prawns.
Cooking Instructions
1. Cook the pasta in a pot of lightly salted boiling water according to the package instructions until al dente.
1. Cook the pasta in a pot of lightly salted boiling water according to the package instructions until al dente.
2. In a frying pan, heat a tsp of olive oil over medium-high heat. Add the Serrano ham, prawns with the chili and a pinch of salt and pepper. Cook for 1-2 minutes until the prawns are almost pink.
3. Add the garlic, cook for 30 seconds and add 2 tbsp of the pasta water. Lower the heat to low, then add the crème fraiche with ¾ of the chives. Simmer the mixture for a minute before adding the drained pasta with ½ a tbsp of lemon, a pinch of salt and pepper and gently mix everything together to coat the pasta.
4. Serve in a bowl with the remaining chives sprinkled over the top.