Tiger Prawn Linguine with Chilli and Sun-Dried Tomato

Nutrition per serving

Calories458 kcal
Protein20.8 g
Carbs70.8 g
Fats10.9 g
Saturated Fat1.3 g
Monounsaturated Fat6 g
Polyunsaturated Fat1.2 g
Sugars3.8 g
Fiber6.3 g
Sodium191 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.

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.

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.