Pasta with prawns, lemon and rocket
Recipe for a fresh spring pasta with prawns, lemon and rocket.
Servings 4 people
Calories 567kcal
Ingredients
- 400 g spaghetti
- 50-100 ml olive oil
- 4 cloves garlic, grated or crushed
- 1 lemon, finely grated zest and juice
- 50 g Parmesan, finely grated
- 75 g rocket
- 200 g peas, thawed
- 300 g cooked prawns (preferably shell-on – approx. 650 g in the shell)
- Salt and freshly ground pepper
Instructions
- If using shell-on prawns, start by peeling and deveining them.
- Cook the pasta until al dente, following the packet instructions.
- Meanwhile, warm the oil in a frying pan over a low heat and gently fry the garlic and lemon zest for a couple of minutes. Season with freshly ground pepper.The oil acts as the sauce and base for the pasta, which is why I use closer to 100 ml for 4 people than 50 ml. If you would like it lighter, use 50 ml for 4 people – and adjust with more pasta water.
- Add the pasta, the juice of 1/2 lemon, the Parmesan and a little of the pasta cooking water, and toss well to combine.
- Add the peas and rocket and toss until the rocket wilts. Add more pasta water if needed, and season to taste with salt, freshly ground pepper and more lemon juice.
- Finally, toss the prawns through the pasta and serve immediately.
Nutrition
Calories: 567kcal | Carbohydrates: 84g | Protein: 36g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 129mg | Sodium: 693mg | Potassium: 641mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1024IU | Vitamin C: 25mg | Calcium: 276mg | Iron: 3mg