Prawns on Linguini
Serves: 2
Time: 25 mins
Calories per portion: 685
Fat: 21g of which is saturated 4g
Cook’s tip
Use any prawns in place of the tiger prawns, but if using cooked prawns only heat for 2-3minutes with sauce and omit point 2 in method.
150g (5oz) linguini
2 tbsp light olive oil
2 large spring onions, trimmed and cut into quarters lengthways
1 small red pepper, de-seeded and cut into thin strips
1 small green pepper, de-seeded and cut into thin strips
400g (14oz) large, shelled tiger prawns, thawed if frozen
350g jar Organic tomato and basil sauce with parmesan
Parmesan shavings to garnish
Chopped parsley to garnish
1. Cook linguini, according to instructions on packet, in lightly salted boiling water. Meanwhile, heat oil in a large frying pan or wok. Add spring onions, red and green pepper strips and stir-fry for about 5 minutes until just softened.
2. Add prawns to pan and continue stir-frying until they just start to turn pink.
3. Add tomato and basil sauce and heat through gently for 3–4 minutes.
4. Drain linguini and put into two heated pasta bowls, or onto plates. Spoon prawn mixture on top, scatter with parmesan shavings and chopped parsley.