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Prawn and Leek Spaghetti

Kcal: 446, Protein: 28g, Fat: 8g, Carbs: 55g

20 mins

4 Servings

Prawn and Leek Spaghetti

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.

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