Chilli prawn linguine
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 5 (estimated)
Nutrition facts
- Protein13 %12 g
- Carbs69 %62 g
- Fat18 %7 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 348 kcal | 74 kcal |
| Protein | 12 g | 2.6 g |
| Carbs | 62 g | 13.2 g |
| Fat | 7 g | 1.5 g |
One serving is about 468 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty33/100
- Recipe completeness45/100
- Nutrition reliability
- Medium
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Pasta - Italian
Ingredients
- Bread (to serve)
- 2 tablespoons Olive oil
- 1 Red Chilli (large)
- Lime (Grated Zest of 2)
- 2 cloves Garlic Clove (chopped)
- 2 teaspoons Caster Sugar
- 12 Cherry Tomatoes
- handfuls Basil
- leaves Lettuce
- 280 g Linguine Pasta
- 200 g Sugar Snap Peas
- 24 King Prawns (Skinned)
- 2 tablespoons Fromage Frais
Instructions
Mix the dressing ingredients in a small bowl and season with salt and pepper. Set aside.
Cook the pasta according to the packet instructions. Add the sugar snap peas for the last minute or so of cooking time.
Meanwhile, heat the oil in a wok or large frying pan, toss in the garlic and chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown. Tip in the prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.
Add the tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften. Drain the pasta and sugar snaps well, then toss into the prawn mixture. Tear in the basil leaves, stir, and season with salt and pepper.
Serve with salad leaves drizzled with the lime dressing, and warm crusty bread.
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