Chilli prawn and spinach linguine

Chilli prawn and spinach linguine
  • Serves icon Serves 4
  • Time icon Ready in 20 min

This chilli, prawn and spinach linguine is full of flavour and easy to prepare, plus it’s low in calories and fat and rich in vitamin C.

Nutrition: per serving

Calories
397kcals
Fat
5.4g (0.8g saturated)
Protein
24.8g
Carbohydrates
65.9g (11.3g sugar)
Salt
0.5g
Calories
397kcals
Fat
5.4g (0.8g saturated)
Protein
24.8g
Carbohydrates
65.9g (11.3g sugar)
Salt
0.5g

Ingredients

  • 300g linguine
  • 1 tbsp extra-virgin olive oil
  • 500g cherry tomatoes
  • 300g raw tiger prawns, shelled
  • 75g Peppadew peppers in oil (from major supermarkets), drained and quartered
  • 4 large garlic cloves, thinly sliced
  • 1 mild red chilli, finely chopped
  • 120g baby spinach leaves
  • 16 fresh basil leaves, shredded
  • 1½ tbsp aged balsamic vinegar

Method

  1. Cook the linguine according to the pack instructions until al dente. Drain, reserving a little of the cooking liquid.
  2. Meanwhile, heat a large frying pan over a medium heat. Add the oil and tomatoes and cook, stirring, for 2 minutes. Add the prawns and peppers and stir for 1-2 minutes, until the prawns are just turning pink. Add the garlic and chilli, cook for 1 minute or until the prawns are cooked. Remove from the heat.
  3. Stir in the spinach, basil, vinegar and linguine, adding a little of the reserved cooking water, until well mixed. Season and serve immediately.

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