Prawn and Leek Spaghetti
Kcal: 446, Protein: 28g, Fat: 8g, Carbs: 55g
20 mins
4 Servings
Pastaaaaaaaaa! (And also LOTS of fibre. BONUS>)
8 ounces uncooked whole-grain spaghetti
1 pound peeled, deveined raw medium prawns
1/2 teaspoon black pepper
3/4 teaspoon kosher salt, divided
1 1/2 tablespoons olive oil, divided
2 cups chopped leek (from 1 large leek)
1 tablespoon chopped garlic (approx 3 garlic cloves)
2 cups frozen baby sweet peas, thawed
1/4 cup heavy cream
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
Step 1
Pat prawns dry with kitchen roll; season with pepper and 1/4 teaspoon salt. Heat half of the olive oil in a large nonstick skillet over high. Add shrimp; cook, stirring often, until cooked through, 3 to 4 minutes. Transfer to a plate; cover to keep warm. (Do not wipe skillet clean.)
Step 2
Begin to cook the pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup cooking liquid. Cover pasta to keep warm.
Step 3
In the same skillet used for prawns, reduce heat to medium-high. Add leek, garlic, remaining oil, and remaining 1/2 teaspoon salt. Cook, stirring often, until leek is slightly tender, 2 to 3 minutes. Add peas, cream, lemon zest, lemon juice, and reserved 1/2 cup cooking liquid. Reduce heat to medium; simmer until sauce thickens slightly, 2 to 3 minutes. Add prawns to skillet; toss to coat.
Step 4
Divide pasta among 4 bowls; top evenly with prawns and sauce. Sprinkle with dill, and serve immediately.