Tiger Prawn Linguine with Chilli and Sun-Dried Tomato
Nutrition per serving
| Calories | 458 kcal |
| Protein | 20.8 g |
| Carbs | 70.8 g |
| Fats | 10.9 g |
| Saturated Fat | 1.3 g |
| Monounsaturated Fat | 6 g |
| Polyunsaturated Fat | 1.2 g |
| Sugars | 3.8 g |
| Fiber | 6.3 g |
| Sodium | 191 mg |
Ingredients
| Onion | |
| Garlic | |
| Parsley | |
| Tomatoes, Sun-dried, Packed in Oil, Drained | |
| Green Chilli Pepper | |
| Tiger Prawns | |
| Linguine Pasta | |
| Olive Oil | |
| Chopped Tomatoes (canned) |
Preparations
1. Peel/finely dice the onion and garlic.
1. Peel/finely dice the onion and garlic.
2. Finely chop the sundried tomatoes and chili.
3. Chop the prawns into 1cm pieces.
4. Finely chop parsley.
Cooking instructions
1. Heat ½ tbsp of olive oil in a frying pan over medium heat. Add the onions, garlic, sundried-tomatoes, chilli and a pinch of salt and pepper. Gently cook for about 3-4 minutes until softened.
1. Heat ½ tbsp of olive oil in a frying pan over medium heat. Add the onions, garlic, sundried-tomatoes, chilli and a pinch of salt and pepper. Gently cook for about 3-4 minutes until softened.
2. Stir in the tinned tomatoes with a pinch of salt and pepper and bring to a gentle boil. Lower heat to medium-low and simmer for about 6-8 minutes until thickened.
3. Meanwhile, bring a pot of lightly salted water to boil. Add the pasta and cook for about 8 minutes until al dente. Drain and set aside.
4. Add the prawns to the tomato sauce and cook for a few minutes until cooked/pink.
5. Add the drained pasta, chopped parsley to the sauce and gently mix to coat.