Chilli prawn and spinach linguine

  • Portion size: Serves 4
  • Ready in 20 min
  • Difficulty: easy

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.

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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
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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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Nutrition

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