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.

    Merseyside, England, UK
    7 people made this

    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

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. 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.
    2. Meanwhile, clean and peel the prawns, leaving their tails on. Crush the garlic.
    3. Add garlic, prawns, lemon juice, parsley and chilli flakes into a bowl and mix together.
    4. 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.
    5. Season to taste with salt and pepper.
    6. Add the boiled pasta and stir while warming. Serve immediately.

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