Sicilian prawn pasta
20 min
Tiger prawns and parsley in a quick, light creamy sauce are combined with hot pasta. This recipe was kindly provided by Judy.
7 people made this
Ingredients
Serves: 4
- 170g pasta
- 454g tiger prawns
- 4 garlic cloves
- 4 tablespoons lemon juice
- 8 tablespoons freshly chopped parsley
- 1/2 teaspoon dried chilli flakes
- 113ml chicken stock made with Bovril®
- 100g very low fat natural fromage frais
- salt and pepper
Method
Prep:10min ›
Cook:10min ›
Ready in:20min
- Bring a large pan of salted water to the boil, and cook the pasta until tender with a bite at the centre, about 10 minutes. Drain.
- Meanwhile, clean and peel the prawns, leaving their tails on. Crush the garlic.
- Add garlic, prawns, lemon juice, parsley and chilli flakes into a bowl and mix together.
- Heat a large, non-stick pan until hot. Add the prawn mixture, chicken stock and fromage frais to the pan and cook for 3 to 4 minutes until the prawns turn pink and are cooked through.
- Season to taste with salt and pepper.
- Add the boiled pasta and stir while warming. Serve immediately.
