Prawn and Pea Pasta Recipe
We all need fast, easy dinners every now and then, and this quick and easy prawn and pea pasta is a spicy favourite in our house!
Servings 2 Servings
Calories 731kcal
Ingredients
- 250 g Prawns 9oz
- 200 g Frozen Peas 1 Cup
- 175 g Pappardelle Pasta 6oz
- 2 Cloves Garlic
- ½-1 teaspoon Chipotle Chilli Flakes
- 3 tablespoon Olive Oil
- ¼ teaspoon Coarse Sea Salt Plus extra for pasta water
- ¼ teaspoon Black Pepper
- 12-16 Large Basil Leaves
- Lemon Juice to Taste
Instructions
- Defrost your shrimp under running cold water; this should take no longer than 5-7 minutes.
- Do the same with the peas. I stack the colanders on top of each other with the peas in the top colander.
- Slice the garlic cloves as finely as you can.
- Roll the basil leaves into a cigar-like tube and shred as finely as you can.
- Cook your pasta as per the instructions on your packet in well-salted water. I use a 20cm or 8" saucepan with 1½ teaspoons of salt.
- Heat a 30cm or 12" frying pan over a medium-high heat. 6 minutes before your pasta is ready, add the olive oil to the pan.When the oil is hot, add the garlic, salt, pepper and chilli flakes, then cook for 30-60 seconds.
- Throw in the prawns and cook for 3-4 minutes.
- Add the peas and toss for 30 seconds.
- Drain the pasta, reserving around 75ml (⅓ cup) of the cooking water.
- Add the pasta to the peas and prawns and toss to coat, adding enough cooking liquid to form a silky emulsion.
- Add the shredded basil and lemon juice to taste and give it one final toss before serving.
Nutrition
Serving: 1 | Calories: 731kcal | Carbohydrates: 82g | Protein: 45g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 19g | Cholesterol: 264mg | Sodium: 1552mg | Fiber: 7g | Sugar: 7g
