Prawn, lemon and mint pasta

Prawn, lemon and mint pasta
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Who doesn’t love a meal that’s ready on the table in a matter of minutes? Have a go at this fresh prawn, lemon and mint pasta. It will quickly become your midweek must-have.

Nutrition: per serving

Calories
563kcals
Fat
8.3g (5.5g saturated)
Protein

31.1g
Carbohydrates
65.9g (3.6g sugars)
Fibre
5g
Salt
0.8g
Calories
563kcals
Fat
8.3g (5.5g saturated)
Protein

31.1g
Carbohydrates
65.9g (3.6g sugars)
Fibre
5g
Salt
0.8g

Ingredients

  • 
350g pasta
  • Glug of vegetable oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 350g thawed raw peeled jumbo prawns
  • 
1 lemon, zest and juice
  • Bunch of fresh 
mint, roughly chopped
  • 80g soft goat’s cheese

Method

  1. Bring a large pan of water to the boil, then add the pasta shapes and cook according to the 
packet instructions; drain loosely.
  2. Meanwhile, heat a glug of vegetable oil in a large frying pan, then add the chopped onion. Fry 
for 10 minutes, then stir in the garlic 
and cook for a few minutes more.
  3. Add the jumbo prawns and 
fry for 3 minutes. Add the grated zest and lemon juice, chopped 
mint and the drained pasta, along with a glug of extra-virgin olive oil and the goat’s cheese.
Serve with extra lemon juice and fresh mint leaves.

delicious. tips

  1. We used a 350g bag of Big & Juicy frozen raw jumbo tiger prawns (from Waitrose and Ocado), defrosted according to the pack instructions. Look for the blue and white Marine Stewardship Council (MSC) logo to buy certified sustainable prawns.

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